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Zucchini with Rice and Coconut Milk


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Rate this recipe 4.5/5 (4 Votes)


  • 3 – 4 cups of zucchini – sliced
  • 1 onion – sliced thin
  • 3 cloves of garlic – chopped
  • Healthy handful of fresh basil – sliced
  • 1 cup chicken broth
  • 1 tablespoon – lemon juice
  • 13.5 oz can of coconut milk
  • 3/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 1/2 tsp. curry powder
  • 2 tablespoons olive oil
  • 1 1/2 cups uncooked rice


Preparation time 5mins
Cooking time 40mins
Adapted from


Step 1

Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings.

Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 – 35 minutes.

Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste.

Prepare the rice as directed.

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