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Simple Spicy Summer Coconut Chicken Curry

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
Cook Time 20 minutes
Total Time 30 minutes
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.