Spicy Coconut Basil Chicken Curry with Garden Vegetables.

Name: Spicy Coconut Basil Chicken Curry with Garden Vegetables.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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)

The creamiest, easiest, summer style curry made this curry with whatever produce you have on hand!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Spicy Coconut Basil Chicken Curry with Garden Vegetables.

Foto: Half Baked Harvest

Ingredients

4 servings

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)

Steps

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!

Nutrition Facts (per serving)

Macronutrients

Calories101051% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 4.000

Per Serving Rp 1.000/serving

🏠 Save ~Rp 8.000 compared to buying!

📋 Price Breakdown (6% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
boneless skinless chicken thighs or breasts	1 pound	-	-
yellow curry powder	0.5 tablespoons	Rp 8.000/100g	Rp 4.000
ground turmeric	1 teaspoon	-	-
-1/2 teaspoon cayenne pepper	0.25	-	-
kosher salt and black pepper	-	-	-
sesame oil or extra virgin olive oil	3 tablespoons	-	-
zucchini or summer squash	2	-	-
ears sweet corn	2	-	-
-3 medium shallots	2	-	-
garlic	2 cloves	-	-
inch fresh ginger	1	-	-
pinch crushed red pepper flakes	1	-	-
	1 can	-	-
juice and zest from 1/2 a lemon	-	-	-
fresh cilantro	0.25 cup	-	-
fresh basil	0.25 cup	-	-
cooked basmati rice	2 cups	-	-
toasted sesame seeds	-	-	-