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This is what I call summer cozy food.
Who says that because it’s summer we can’t have cozy food? Personally, I am all about the cozy foods. And yeah, maybe I love them just a little more come fall and winter, but summer needs a little coziness sometimes too.
And this is that meal.
And while this may feel cozy, it is actually lite and packed to the brim with summer garden veggies, so you can still have dessert or maybe even a margarita float (…or two if this Wednesday is really not being friendly to ya).
Plus, it’s Wednesday and I feel like if there is any day of the week for a little bit of cozy food it would be today. We still have two days left till Friday (sorry for the reminder), kids nagging us or bosses watching our every move and who knows what else. That just means our hump days need to curry. Ah duh.
I actually had this other recipe that I am jumping out of my skin to tell you about (SOON like Monday maybe?), but I don’t know, I just felt like today was a curry day.
On a different, and completely unrelated, note I do have to tell you guys about that tiny chipmunk from Monday.
Well, the poor little thing hid in a corner between the counter in the pantry and the wall for probably close to twenty-four hours. I put the cat in my room overnight and put a cereal box in the corner, hoping he would go in there. There are about a million different places he could go, but I figured it was worth a shot. So I got up in morning and nothing. Not a thing had been moved, so I figured he was still back there. He was, because the second the cat got out he went right to the corner and guarded it for the next three hours.
At this point I was starting to worry that the thing was never going to come out and he was going to die back there. UGH. That would smell and he was in between the tiniest of tiniest cracks between the counter and wall. So how was anyone even supposed to get back there? Eew.
At some point the cat must have given up  his watch, because as I was sitting at my computer, which is right next to the kitchen, I heard what sounded like little itty bitty feet/claws in a box (we all know what that sounds like, right?).
I turned the corner, and I turned it slowly because well that’s what you do when you are slightly afraid of a tiny chipmunk, only to see the box in the same spot. But I knew I had heard something, so I went and tapped the box with my foot. Oh yeah, he was in there.
At that point I jumped back and screamed a little because again, I am girl and apparently that’s what we do.
Then I picked up the cereal box, ran to the door and put the box on the ground outside. The thing bolted like you have never seen. I’m surprised it didn’t give itself a heart attack.
And that’s my little chipmunk story. Hey, I saved a life on my Monday, what did you do?
And now I will stop my yapping about the varmints in our house and talk about this curry that I love so much.
It’s everything you love about curry and everything you love about summer and it’s ready to go in thirty minutes. Because I really would rather be outside in the nice summer sunshine than inside cooking something for hours. Don’t get me wrong, sometimes I love cooking for hours, but not when the weather is nice and I am busy and I really just want some good food – fast.
I am sure you are probably figuring this out by now, but I love basil. It reminds me of being a kid and making Friday Night Pasta with my dad. Back in Ohio he would grow bush upon bushed of basil. Then, every night in the summer he would send me out in the backyard to pick some for dinner.
It’s the best smell, and in my opinion one of the best herbs.
So instead of curry with loads of cilantro, which I do love too, I added some basil to this, mostly for a nice summery kick. Pretty sure you are going to love it.
And then of course there is all the garden veggies. You might think they are a little strange to pair with curry, but veggies are amazing when coated in spicy, creamy coconut, curry sauce.
I also added some diced mango salsa and just a little goat cheese, because why the heck not?
Goat cheese is good stuff, and mangos should go in just about every dish they can in the summer.
And the rice!! Ginger-lime with coconut milk and basil.
And umm?? Fresh homemade NAAN?!?! So good. Yup, totally cozy and totally delicious.
Oh and last thing. To make this a vegetarian and vegan meal swap chickpeas for the chicken and leave the goat cheese off. Simple as that!
Watch the How To Video:
Simple Summertime Basil Chicken Curry with Coconut Ginger-Lime Rice from Half Baked Harvest on Vimeo.
Simple Summertime Basil Chicken Curry with Coconut Ginger-Lime Rice.
Servings: 4 servings
Calories Per Serving: 1016 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Basil Coconut Ginger-Lime Rice
- 1 (14 ounce) can coconut milk
- 1 cup jasmine or basmati rice
- 1 tablespoon fresh ginger grated
- 1 lime juiced + zest
Curry
- 4 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken, diced
- 2 bell peppers chopped
- 1 zucchini chopped
- 2 cups ears corn kernels removed from the cob (or about 1 1/2-2 frozen corn)
- 1 tablespoon fresh ginger grated
- 2 cloves garlic grated or minced
- 2-3 tablespoon thai red curry paste I use 3
- 1 (14 ounce) can coconut milk
- 1 tablespoon fish sauce
- 1/2 cup fresh basil chopped
- 1 mango diced
- 1 jalapeño seeded + diced
- fresh naan and goat cheese, for serving
Instructions
Rice
- 1. Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, and ginger. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and add the lime juice + zest.
Curry
- 1. Heat a little olive oil in a large skillet over high heat. Add the chicken and cook until browned and cooked through, about 5-10 minutes.2. Add another drizzle of olive oil to the skillet. Add the peppers, zucchini, corn, ginger and garlic. Cook the veggies 5 minutes or until they just begin to soften. 3. Add the coconut milk, curry paste, and fish sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil.4. In a small bowl toss together the mango and jalapeño.5. Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of goat cheese. Eat with Naan!
Notes
*To make this vegan swap 2 1/2 -3 cups cooked chickpeas for the chicken and leave the goat cheese off.
And that right there is how you do hump day right. Cozy, healthy, summer comfort food.
I have made this recipe 3 times this summer already! I love the flavors and it is so easy to make! Thanks for inspiring me daily with your beautiful recipes!
Thank you so much Aryn! xTieghan
This looks amazing! I am looking to make this in a slow cooker. Do you have any recommendations about how to do this with the curry? Thank you! 🙂
Hi Liz, I have not made this in the slow cooker, so hard to say for sure. I would recommend Adding all ingredients for the curry to the slow cooker and cooking on LOW for 6-7 hours or high for 4-5 hours. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can this be frozen fully cook?
Hi! Yes, you can freeze this once cooked. Just cool, then freeze. To reheat, thaw overnight in the fridge. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
My husband and I love this recipe and it has been on our rotation for a while. However It seems like it was recently changed or am I crazy? There used to be cilantro and curry powder, neither of which are on the ingredient list. I wasn’t sure so I followed it as it currently shows but it was definitely not as flavorful this time around
Hey Bri! I did adjust the recipe as I have been making it recently and have been leaving out the curry powder and cilantro. They are great additions, but I just felt they where not needed. Feel free to add 2 teaspoons curry powder and a handful of cilantro for more flavor! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! x Tieghan
This dish was outstanding! A great use of produce from our garden! So colorful!
Thank you so much Judith! I am so glad you loved this!
Hi from Denver! This is one of the tastiest recipes I have EVER made. The coconut ginger rice is to die for. Thanks for making simple and delicious recipes with real food. I love your blog!
Thank you so much Alex! I am so glad you loved this recipe!
HI! How many does this dish serve?
This serves 4. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
We all agreed this sounds terrific, but need to know how many this recipe serves, please? Would hate to spend the time making it and not have enough for the 3 of us! Many thanks.
Hi Betty! This will serve 4 people. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
I pinned this recipe long ago but found it again recently. Made it this week, following the recipe exactly. Wow, this was delicious!! And so fragrant. I thought the goat cheese sounded odd on a curry, so I didn’t initially use it. But then I tried a little, and was surprised how good it was. Will definitely make this again, maybe with shrimp next time. Thank you!
Thank you Lori! I am so glad you loved this!
This looks amazing! I’m planning to cook this for a large group (about 16 people) this week – how much does this serve? I’m thinking that I should triple the recipe?
Thanks for the help 🙂
Emily
HI! This will serve around 4, so I would triple the recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
So how much coconut milk do you need, I’m very confused. only 1 ounce for each part or 1 14 ounce can??
You need 1 (14 ounce) can coconut milk. So sorry for the confusion. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi!
What can I replace the fish sauce with? I’m making this for a vegetarian friend who avoids fish sauce.
Thanks!
HI! You can use an equal amount of soy sauce or tamari. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Made the chickpea version today. Usually, 30 min recipes take much longer, this was ready in 30 min. Delicious! Last night we had your Hawaiian BBQ skewers with tofu instead of chicken, I made rice in the side and drizzled the honey sriracha butter on it. Amazingly! Thank you!
That sounds so awesome! I’m so glad everything turned out great! Thanks Lori(:
My family loves this. My 16 year old twins often argue over who can get to the leftovers first the next afternoon. We change it between chicken, chickpeas or even shrimp. So tasty and colourful. I sometimes don’t have any fresh corriander/cilantro or mango handy in my kitchen so we just leave those out, still so yummy. The rice is a total winner btw. Thanks for the recipe. It’s made this Aussie family quite happy!
WOWWOW!! Thats so awesome!! Thanks so much for making it!! I’m so happy you guys like it!!
Looks delicious and I want to make it. Just wondering whether you can make in advance and reheat?
Hi! Yes, you can make in advance and reheat in the stove or microwave. If possible, add the zucchini noodles right before you are ready to eat. Let me know if you have any questions. Thanks so much!