Spicy Coconut Basil Chicken Curry with Garden Vegetables.
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (178)

Spicy Coconut Basil Chicken Curry with Garden Vegetables.

NUTRITION · PER SERVING30M COOK
CAL 35%·PRO 61%
CARBS 45G26% OF CAL
8G FIBER0G ADDED10G INTRINSIC26G OTHER10G TOTAL SUGAR
FAT 47G61% OF CAL
25G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy coconut basil curry with chicken thighs and summer vegetables like zucchini and corn. Served over rice with a balance of spice and herbaceous freshness, ready in 30 minutes.

mainthaicurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 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)
PREP
10M
SODIUM
303MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.