Summer Coconut Tahini Curry

Could I add tahini to anything else? YES! I’m a self confessed addict. Surely my love affair with it will end soon when I run out of alternative ways of using it. I can’t believe how many years I dismissed it for!

I love adding almond butter or peanut butter to curries so of course adding tahini is a no brainer. It thickens the sauce and just makes it that bit richer!

I do like a meat or poultry in my curry, nine times out of ten it does end up being chicken, but you could of course add chickpeas or lentils, switch up the veggies to whatever you have on hand. Crispy tofu, ideally baked, which I’ll have a recipe for up here soon, would be a great addition. I’d probably wait and pile it on top as a last minute addition so it retains its crunchy exterior.

HOWEVER, I love the combination of the subtle courgette and SWEET sweetcorn with the curry.

I know there are a lot of people that don’t have a whole load of spices on hand or curry powder, but while you do have a little more time at home, I’d suggest adding one or two to your grocery shop every week. They’re really inexpensive and once you start making you’re own reaching for a jar of sauce just won’t need to be an option! That being said, I most definitely do by curry pastes at times, namely Thai Red & Green curry pastes because there are some amazing brands out there (I love the Thai Gold Brand) that have created products that simply have real food ingredients that you would only be exactly replicating at home anyway!

Summer Coconut Tahini Curry

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes


  • 1 can full fat coconut milk
  • 2 tbsp curry powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt, to taste
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 4 chicken breasts, boneless, skinless, diced
  • 1 tbsp olive oil
  • 2 cloves of garlic minced
  • 2 small courgettes chopped
  • 1 cup sweetcorn, frozen or canned



Blend together coconut milk through to lemon juice in jug using a hand blender (or blend in a NutriBullet or blender) and set to one side.


Add oil to a large pan. Add diced chicken once the pan is hot and cook for about 8 minutes.


Remove the chicken from the pan and set to one side.


Add courgette, garlic and sweetcorn and cook in the pan for about 5 minutes.


Return chicken to the pan along with the sauce. Bring to the boil and then simmer for 15 minutes.


Serve with some fresh herbs, maybe some cucumber, some toasted nuts or seeds, and a dollop of whatever yogurt you like!

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