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Simple Summertime Basil Chicken Curry with Coconut Ginger Rice

Simple Summertime Basil Chicken Curry with Coconut Ginger Rice

Simple Summertime Basil Chicken Curry with Coconut Ginger Rice

Who says that we can’t have cozy food in summer? Personally, I love cozy food little more come fall and winter, but in summer needs a little coziness sometimes too. It’s everything you love about Basil Chicken Curry and everything about summer; it’s ready to go in thirty minutes. I really would rather be outside in the summer sunshine, than inside cooking something for hours. Sometimes when I am busy and when the weather is nice, and I really want some good food fast. Simple summer Basil Chicken Curry is best delicious food that is ready very quickly. Here is a recipe for Basil Chicken Curry.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Read about: Chicken Pomegranate Walnut Stew from Turmeric and Saffron (Khoresh-e Fesenjoon)


For Basil Coconut Ginger Lime Rice:
  • 1 can coconut milk
  • 1 cup jasmine rice or basmati rice
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fresh basil, chopped
  • 1 lime, juiced and zest
  • 1 pound boneless, skinless chicken diced (or 2-3 cups cooked chickpeas)*
  • 2 bell peppers, chopped
  • 1 zucchini, cut
  • 2 ears corn, kernels removed from the cob (or about 1 1/2-2 cups frozen corn)
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, grated or minced
  • 2 tablespoons olive oil
  • 2-3 tablespoon Thai red curry paste (I used 3)
  • 1 tablespoon spicy curry powder
  • 1 (14 ounces) can coconut milk
  • 1 tablespoon fish sauce
  • 1/2 cup fresh basil, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 mango, diced
  • 1 jalapeño, seeded + diced
  • 4 ounces goat cheese, crumbled
  • fresh naan, for serving

Basil Chicken Curry with Coconut Rice

Read About: Vegetable Fried Rice



Ina medium pot adds coconut milk, bring to a low boil. Then add the rice, salt, ginger and 1 tbsp coconut oil if desired. Toss to combine and then cover the pot with lid and turn the heat down to the lowest setting possible. Simmer the rice for 10 minutes on low heat and then remove the heat completely and let the rice sit on the stove, covered for additional 20 minutes or until don’t take any peeks inside. After 20 minutes remove the lid and add the basil and lime juice + zest. Fluff the rice with a fork, and rice can be differently for everyone.


Heat a large saucepan over medium heat and add 1 tbsp. Olive oil. Once hot, add the diced chicken and cook the chicken until browned all over and sauté while, abut for 5 to 10 minutes. Transfer the chicken to a plate from the saucepan.

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Add 1 tablespoon olive oil to the saucepan. Add the red peppers and corn, cooked 3 to 4 minutes and then stir in the zucchini, ginger, and garlic, cooked the veggies additional 5 minutes or until they begin to soften. Place the chicken back into the saucepan and mix everything together.

Add the curry powder and curry paste to the saucepan and whisk everything together well. Sauté 1 minutes and then adds coconuts milk and fish sauce. Stir to combine, bring the mixture to the boil, simmer for 5 minutes, until the sauce thickens slightly. Remove from the heat and pour in the basil and cilantro.

In a small bowl, toss together the mango and jalapeno.

Cozy, healthy and delicious summer comfort food is ready; now, serve the curry over the rice. Add a spoonful of the mangos and a goat cheese sprinkle. Eat with naan.

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