Simple Spicy Summer Coconut Chicken Curry

There’s something about summer that just calls for vibrant flavors and comforting dishes. That’s where my Simple Spicy Summer Coconut Chicken Curry comes in! Picture a warm evening, the sun setting, and the air filled with the aroma of spices and fresh herbs. As I prepare this dish, I can’t help but feel the excitement of summer gatherings and shared meals. The combination of succulent chicken, creamy coconut milk, and fresh summer vegetables makes this curry not only delicious but also a feast for the eyes. It’s one of those recipes that brings everyone together around the table, ready to enjoy the deliciousness of the season.

Ingredients to Make Simple Spicy Summer Coconut Chicken Curry

When crafting my Simple Spicy Summer Coconut Chicken Curry, I carefully select each ingredient to ensure they work in harmony. The key players here are the chicken and coconut milk, complemented by a medley of spices and fresh vegetables. Together, they create a rich, flavorful dish that’s both comforting and vibrant.

• 2 tablespoons extra virgin olive oil – This provides a beautiful base for sautéing your ingredients and adds richness.
• 1 pound boneless skinless chicken breast, cubed – A lean source of protein that absorbs the spices beautifully.
• 1 teaspoon smoked paprika – This adds a subtle smoky flavor that enhances the dish.
• 1/2-1 teaspoon cayenne pepper – Adjust according to your spice tolerance for that perfect kick.
• 3-4 tablespoons red curry paste – The heart of this curry, contributing depth and complexity.
• 1/4 teaspoon cinnamon – A hint of sweetness that rounds out the warm flavors.
• 2 tablespoons salted butter – Adds creaminess and enhances the overall flavor.
• 1 shallot, chopped – Offers a mild onion flavor that’s essential in many curries.
• 1 tablespoon chopped fresh ginger – Brightens the dish with its zesty profile.
• 2 tablespoons fresh thyme – An aromatic herb that complements the flavors beautifully.
• 2 cups chopped summer vegetables: zucchini, bell peppers, corn, summer squash – A colorful mix that adds texture and freshness.
• 2 1/2 cups canned coconut milk – The creamy base of the curry that brings everything together.
• 1 tablespoon fish sauce, tamari, or soy sauce – Adds umami and depth.
• 1/2 cup fresh chopped basil – A fragrant herb that adds a burst of freshness.
• 1 mango, chopped – Sweetness to balance the spices.
• 1 jalapeño, chopped – For an additional layer of heat.
• 1/4 cup pickled ginger, chopped – A tangy note that brightens the dish.

Recipe Steps for Simple Spicy Summer Coconut Chicken Curry

Cooking the Simple Spicy Summer Coconut Chicken Curry is a delightful experience. Each step unfolds a new layer of flavor, making the process feel almost magical. Let’s dive into these steps together!

1. In a large skillet, combine the olive oil, chicken, smoked paprika, cayenne, salt, and pepper. Set over medium-high heat, and cook for about three minutes. You want the chicken to start browning and the spices to release their fragrances. This initial step is crucial for building flavor.
2. Add the red curry paste, cinnamon, butter, shallot, ginger, and thyme, stirring well. Cook for another two minutes, allowing the ingredients to meld together. The butter will melt, creating a rich sauce.
3. Mix in the vegetables and let them cook for five minutes. They should soften slightly while maintaining some crunch. The colors will be vibrant, making it a feast for the eyes.
4. Pour in the coconut milk and fish sauce. Season with salt to taste. Let the mixture simmer for five to ten minutes until the chicken is cooked through and the sauce thickens. You’ll notice the captivating aroma filling your kitchen.
5. Stir in the basil. This will add a fresh note just before serving. Its bright green color will make your curry even more appealing!
6. In a separate bowl, combine the mango, jalapeño, 1/4 cup of basil, pickled ginger, and 1 tablespoon of ginger juice. This mixture will add a refreshing element to your dish.
7. Serve the chicken and sauce over rice, and accompany with your spicy ginger mango. I love a side of naan for soaking up all the extra sauce!
8. For the curry butter, melt six tablespoons of butter in a small skillet with a pinch of chili flakes. Cook until lightly golden, then add one tablespoon of thyme and season with salt. Drizzle this over your curry for an added depth of flavor.

Helpful Hints

Cooking is an art, and I love sharing my tips to help you make the best Simple Spicy Summer Coconut Chicken Curry. These hints will make the process smoother and more enjoyable!

• Storage: Store any leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze the curry in portions for up to three months. Thaw in the fridge before reheating.
• Pairing: This curry pairs beautifully with jasmine rice or warm naan bread to soak up the delicious sauce.
• Spice levels: Adjust the heat by increasing or decreasing the amount of cayenne pepper and jalapeño.
• Garnish: Top with additional fresh herbs just before serving for a burst of flavor and color.
• Serving suggestion: Serve with a side of cooling cucumber salad to balance the spices.

What Goes Well With This Simple Spicy Summer Coconut Chicken Curry

Serving the Simple Spicy Summer Coconut Chicken Curry opens up a world of delicious possibilities! Here are some ideas on what to pair it with:

• Rice: Serve over fluffy jasmine rice or coconut rice for a delightful combination that absorbs the rich sauce.
• Naan bread: Freshly baked naan is perfect for scooping up the curry and adds a lovely texture contrast.
• Salad: A fresh cucumber salad can help balance the heat and add a refreshing crunch.
• Vegetable sides: Roasted or grilled summer vegetables complement the dish beautifully.
• Occasions: This curry is ideal for summer get-togethers, casual dinners, or family meals.
• Storing leftovers: Store any leftovers in the fridge, and enjoy them the next day for an easy lunch.

FAQ

Conclusion

The Simple Spicy Summer Coconut Chicken Curry truly captures the essence of summer with its vibrant flavors and comforting nature. It’s the perfect dish to bring family and friends together, and I encourage you to give it a try. Not only is it simple to make, but it also promises to satisfy your cravings and create lovely memories around the table. So why not make it tonight?

Simple Spicy Summer Coconut Chicken Curry

The ultimate comfort food for summer, this Simple Spicy Summer Coconut Chicken Curry is packed with vibrant flavors and fresh ingredients! It's an easy weeknight dinner that brings everyone together. Make it tonight for a deliciously satisfying meal!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil
• 1 pound boneless skinless chicken breast, cubed
• 1 teaspoon smoked paprika
• 1/2-1 teaspoon cayenne pepper
• 3-4 tablespoons red curry paste
• 1/4 teaspoon cinnamon
• 2 tablespoons salted butter
• 1 shallot, chopped
• 1 tablespoon chopped fresh ginger
• 2 tablespoons fresh thyme
• 2 cups chopped summer vegetables: zucchini, bell peppers, corn, summer squash
• 2 1/2 cups canned coconut milk
• 1 tablespoon fish sauce, tamari, or soy sauce
• 1/2 cup fresh chopped basil
• 1 mango, chopped
• 1 jalapeño, chopped
• 1/4 cup pickled ginger, chopped

Equipment

• Mixing Bowl
• Chef's Knife
• Wooden Spoon
• Skillet

Method

 

1. In a large skillet, combine the olive oil, chicken, smoked paprika, cayenne, salt, and pepper. Set over medium-high heat, and cook for about three minutes. You want the chicken to start browning and the spices to release their fragrances. This initial step is crucial for building flavor.
2. Add the red curry paste, cinnamon, butter, shallot, ginger, and thyme, stirring well. Cook for another two minutes, allowing the ingredients to meld together. The butter will melt, creating a rich sauce.
3. Mix in the vegetables and let them cook for five minutes. They should soften slightly while maintaining some crunch. The colors will be vibrant, making it a feast for the eyes.
4. Pour in the coconut milk and fish sauce. Season with salt to taste. Let the mixture simmer for five to ten minutes until the chicken is cooked through and the sauce thickens. You’ll notice the captivating aroma filling your kitchen.
5. Stir in the basil. This will add a fresh note just before serving. Its bright green color will make your curry even more appealing!
6. In a separate bowl, combine the mango, jalapeño, 1/4 cup of basil, pickled ginger, and 1 tablespoon of ginger juice. This mixture will add a refreshing element to your dish.
7. Serve the chicken and sauce over rice, and accompany with your spicy ginger mango. I love a side of naan for soaking up all the extra sauce!
8. For the curry butter, melt six tablespoons of butter in a small skillet with a pinch of chili flakes. Cook until lightly golden, then add one tablespoon of thyme and season with salt. Drizzle this over your curry for an added depth of flavor.

Notes

Tip 1: Store any leftovers in an airtight container in the fridge for up to three days.

Tip 2: You can freeze the curry in portions for up to three months. Thaw in the fridge before reheating.

Tip 3: This curry pairs beautifully with jasmine rice or warm naan bread to soak up the delicious sauce.

Tip 4: Adjust the heat by increasing or decreasing the amount of cayenne pepper and jalapeño.

Tip 5: Top with additional fresh herbs just before serving for a burst of flavor and color.

Tip 6: Serve with a side of cooling cucumber salad to balance the spices.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!