Spicy Coconut Basil Chicken Curry with Garden Vegetables.
The creamiest, easiest, summer weeknight style Spicy Coconut Basil Chicken Curry with Garden Vegetables. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, lemon, plenty of curry powder, and cayenne for some heat. Serve over steamed rice and top with toasty sesame seeds and garden herbs. This simple summer curry is layered with flavor and texture, and completely delicious. All you need for this recipe are pantry ingredients, garden veggies, and about 30 minutes of time.
Note: if you’re here for just the recipe, I’d hit the “skip to recipe” button above.
Today feels a little different than any other Monday. I am really looking at the week ahead with a fresh mindset, new ideas, and a clearer focus. I think we can all agree that the last two weeks have been more challenging than most. But it’s the challenges in life that make us stronger, better people. I’m trying to take all that I’ve learned and reflected on and to implement new actions. At the same time, I am sticking to my core values. The most important value my mom taught me, at a very young age, is to treat others the way you would like to be treated. Yes, the Golden Rule.
It’s so simple and so important. I admit, I can often forget this rule in times of self-doubt or when I’m having a bad day. But it’s during these times that we need to be kind the most. Kindness radiates positive energy and you just never know how your kindness may affect someone for the better.
So, as cheesy as this is, I’m encouraging you to do just one simple act of kindness today. Something as simple as telling your neighbor her garden is looking beautiful, baking cookies for a friend, or calling your mom to tell her you love and appreciate her.
It’s these little things that make a difference.
What does any of this have to do with today’s delicious curry recipe? Nothing at all. But it’s Monday and I just thought some encouraging words would be a nice way to start off the week. I needed to hear them myself, so I’m hoping they help you too. Because we want to begin our week in the best way possible.
And now, we shall talk all things summer curry!
We are now into the second week of June. That means I’ve really entered summer food mode (even though our forecast predicts snow tomorrow). For me, this means quicker cooking recipes, lots of in-season produce, and incorporating all of the herbs we’re growing in our summer garden.
Once again, I made this curry with my brother in mind. He loves a true Indian curry with a spicy kick. And since I’m working to get him to eat a little healthier…meaning more vegetables, I figured a chicken curry with all the summer produce would get him excited.
Plus, I wanted to share something, healthy, yet cozy at the same time, and curry is just that. Creamy sauce, lean protein, and plenty of vegetables.
The added bonus is that you can make this curry in just about 30 minutes with the use of only one pan. It’s easy guys.
Here are the details.
As mentioned, this curry is pretty simple, but yet it’s so full of flavor.
It’s all starts with the seasonings. I like to use a mix of curry powder, turmeric, a little cayenne, and even a little crushed red pepper flakes. We like things well seasoned and spicy around here. Of course, if you prefer a more mild curry, just use the cayenne pepper to your taste, and omit the red pepper flakes.
You’ll toss the seasonings with chicken, then pan sear the chicken in a large skillet. You can use chicken breasts, thighs, or a mix of the two. I usually use just chicken breasts.
Once the chicken has been seared, toss in the vegetables, the shallots, garlic, and fresh ginger. This is where you can have some fun with this recipe. I used a mix of sweet corn, zucchini, and yellow summer squash, but you can use any vegetable you love most, or currently have on hand in the fridge. Some options that I think would be especially delicious? Bell peppers, chopped broccoli, and or eggplant would all be great!
Just don’t leave out the shallots, garlic, or ginger, these each add unique flavor to the curry.
Next, add a can of coconut milk, the creaminess of this dish. Let this simmer for a few minutes to thicken the sauce, then remove from the heat and add lots of fresh cilantro and basil.
And that’s it. The simplest, healthy bowl of chicken curry that’s cozy, satisfying, and summery all at the same time.
Any time I’m making curry, I always do rice or rice noodles underneath. A saucy curry needs to have something to scoop up and enjoy with every bite. Since this curry is more Indian inspired, I made steamed basmati rice. But of course, I added a side of fresh cooked naan too. Then I finished the dish off with additional herbs and toasty sesame seeds.
I kept this curry simple and fresh. If you’d like to add another layer of flavor, I’d recommend pan-frying some Halloumi cheese like I did with this summer chickpea curry. It’s not needed, but it does make for an extra delicious curry topping.
Looking for other healthy weeknight curries? Here are some of my favorites…
Lastly, if you make this spicy coconut basil chicken curry with garden vegetables, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Spicy Coconut Basil Chicken Curry with Garden Vegetables.
The creamiest, easiest, summer style curry made this curry with whatever produce you have on hand!
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 1 1/2 tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- 1/4-1/2 teaspoon cayenne pepper using more or less to your taste
- kosher salt and black pepper
- 3 tablespoons sesame oil or extra virgin olive oil
- 2 zucchini or summer squash, diced
- 2 ears sweet corn, kernels removed from the cob
- 2-3 medium shallots, chopped
- 2 cloves garlic, minced or grated
- 1 inch fresh ginger, grated
- 1 pinch crushed red pepper flakes
- 1 can (14 ounce) coconut milk
- juice and zest from 1/2 a lemon
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, roughly torn
- 2 cups cooked basmati rice
- toasted sesame seeds for serving
1. In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper.
2. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes. Add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.
3. Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest, cilantro, and basil.
4. To serve, divide the rice among bowls and spoon the curry overtop. Top with sesame seeds and fresh herbs. Enjoy!
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