Spicy Coconut Basil Chicken Curry with Garden Vegetables.

Name: Spicy Coconut Basil Chicken Curry with Garden Vegetables.
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 Spicy Coconut Basil Chicken Curry with Garden Vegetables. Make this curry with whatever produce you have on hand!..."

INGREDIENTS

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1 pound boneless skinless chicken thighs or breasts, thinly sliced

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1 1/2 tablespoons yellow curry powder

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1 teaspoon ground turmeric

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1/4-1/2 teaspoon cayenne pepper (using more or less to your taste)

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kosher salt and black pepper

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3 tablespoons sesame oil or extra virgin olive oil

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2 zucchini or summer squash, diced

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2 ears sweet corn, kernels removed from the cob

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2-3 medium shallots, chopped

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2 cloves garlic, minced or grated

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1 inch fresh ginger, grated

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1 pinch crushed red pepper flakes

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1 can (14 ounce) coconut milk

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juice and zest from 1/2 a lemon

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1/4 cup fresh cilantro, chopped

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1/4 cup fresh basil, roughly torn

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2 cups cooked basmati rice

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toasted sesame seeds (for serving)

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