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Spicy Coconut Basil Chicken Curry with Garden Vegetables Recipe

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4.2 from 9 reviews

A vibrant and flavorful Spicy Coconut Basil Chicken Curry featuring tender chicken thighs simmered with garden-fresh vegetables in a fragrant coconut milk sauce, accented with fresh herbs and served over basmati rice. This quick and easy 30-minute curry balances spicy, tangy, and aromatic notes for a comforting meal.

Ingredients

Chicken and Spices

  • 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 (adjust to taste)
  • Kosher salt and black pepper, to taste
  • 3 tablespoons sesame oil or extra virgin olive oil, divided

Vegetables and Aromatics

  • 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

Sauce and Herbs

  • 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

To Serve

  • 2 cups cooked basmati rice
  • Toasted sesame seeds, for garnish

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with the yellow curry powder, turmeric, cayenne pepper, 1 tablespoon of the oil, and a pinch each of kosher salt and black pepper. Toss well to coat evenly and let it sit briefly to absorb the spices.
  2. Brown the Chicken: Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Once the oil shimmers, add the marinated chicken pieces. Cook for about 5 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.
  3. Sauté the Vegetables and Aromatics: Add the diced zucchini, corn kernels, chopped shallots, minced garlic, and grated ginger to the skillet with the chicken. Sprinkle in crushed red pepper flakes, additional salt, and pepper to taste. Cook together for 5-10 minutes, stirring occasionally, until the vegetables begin to soften but still retain some bite.
  4. Simmer the Curry Sauce: Pour in the coconut milk and add 1/3 to 1/2 cup of water to the skillet. Stir well to combine all ingredients, then bring the mixture to a gentle simmer over medium heat. Allow it to cook for 5-10 minutes, stirring occasionally, until the sauce has thickened slightly. If the sauce thickens too much, add a little more water to reach desired consistency.
  5. Finish with Herbs and Citrus: Remove the skillet from heat. Stir in the fresh lemon juice and zest, chopped cilantro, and torn basil leaves. Mix thoroughly to distribute the aromatic herbs throughout the curry.
  6. Serve the Curry: Spoon portions of the cooked basmati rice into serving bowls. Ladle the spicy coconut basil chicken curry over the rice. Garnish with toasted sesame seeds and additional fresh herbs if desired. Enjoy immediately while warm.

Notes

  • You can use chicken breasts if you prefer leaner meat, but thighs offer more tenderness and flavor.
  • Adjust the cayenne and red pepper flakes according to your heat preference, or omit for a milder curry.
  • Adding some water or broth adjusts the curry’s thickness, so feel free to tweak for your preferred sauce consistency.
  • For extra depth, lightly toast the curry powder before mixing it with chicken.
  • This dish pairs well with naan bread or steamed jasmine rice as alternatives to basmati rice.

Find it online: https://simpleplatter.com/spicy-coconut-basil-chicken-curry-with-garden-vegetables-recipe/