Spicy Coconut Basil Chicken (Print Version)
# Ingredients:
→ Protein
01 -
1 pound boneless skinless chicken thighs or breasts, thinly sliced
→ Spices & Seasonings
02 -
1 1/2 tablespoons yellow curry powder
03 -
1 teaspoon ground turmeric
04 -
1/4-1/2 teaspoon cayenne pepper (adjust to taste)
05 -
Kosher salt and black pepper
06 -
1 pinch crushed red pepper flakes
→ Produce
07 -
2 zucchini or summer squash, diced
08 -
2 ears sweet corn, kernels removed
09 -
2-3 medium shallots, chopped
10 -
2 cloves garlic, minced or grated
11 -
1 inch fresh ginger, grated
12 -
1/2 lemon, juice and zest
13 -
1/4 cup fresh cilantro, chopped
14 -
1/4 cup fresh basil, roughly torn
→ Pantry Items
15 -
3 tablespoons sesame oil or extra virgin olive oil
16 -
1 can (400ml) coconut milk
17 -
2 cups cooked basmati rice
18 -
Toasted sesame seeds for garnish
# Instructions:
01 -
In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper until evenly coated.
02 -
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 vegetables another 5-10 minutes or until they just begin to soften.
03 -
Stir in the coconut milk and 80-120ml water. Bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce becomes too thick, add additional water to reach desired consistency. Remove from the heat and stir in the lemon juice and zest, cilantro, and basil.
04 -
Divide the rice among bowls and spoon the curry overtop. Garnish with toasted sesame seeds and additional fresh herbs.
# Notes:
01 -
This curry can be made ahead and stored in the refrigerator for up to 3 days. The flavors actually improve overnight.
02 -
For a creamier curry, use full-fat coconut milk rather than light versions.