Zucchini Curry Bowls (aka, Basil Chicken Zucchini Curry Bowls)

(Based on Half Baked Harvest Recipe)

Ingredients

• 1 pound raw boneless, skinless chicken, diced*
• 2 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 poblano pepper
• 1 red onion
• 2 ears corn, kernels removed from the cob (or about 1 1/2-2 cups frozen corn)
• 2 tablespoon fresh ginger, grated
• 5 cloves garlic, grated or minced
• 1 tablespoon spicy curry powder
• 2-3 tablespoon Thai red curry paste (I used 3)
• 1 (14 ounce) can coconut milk
• 1 cup chicken stock (optional)
• 1  Tablespoon soy sauce
• 1/2 cup each, fresh basil + cilantro, chopped (one bunch each)
• 4 zucchini, spiralized
• 2 peaches, diced
• 1 jalapeño, seeded + diced
• 4 ounces goat cheese, crumbled
• One bunch Broccolini, sliced lengthwise
• 6 to 8 ounces Roasted Cashews

Instructions

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and cook the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.

Add another tablespoon olive oil to the skillet. Add the red peppers and corn, cook 3-4 minutes and then toss in the ginger and garlic. Continue cooking the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together. To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk and soy sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil + cilantro. Add the zucchini and toss to combine and heat through.

In a small bowl toss together the peaches and jalapeño.

Divide the curry among bowls. Add a spoonful of the peaches + jalapeno, and a sprinkle of goat cheese. Eat with Naan!