Description
This fiery summer coconut chicken curry is bursting with bold flavors and seasonal color! Tender chicken simmers in a velvety coconut curry sauce with vibrant summer veggies, zippy spices, and sweet tropical mango. A spoonful of sunshine in every bite! #CoconutCurry #SpicyChickenCurry #SummerDinner #TropicalTwist #EasyCurryRecipe
Ingredients
Scale
Main Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breast, cubed
- 1 teaspoon smoked paprika
- 1/2–1 teaspoon cayenne pepper (adjust to taste)
- 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
Instructions
- Heat olive oil in a large skillet over medium heat. Add cubed chicken, smoked paprika, cayenne, red curry paste, and cinnamon. Sauté until chicken is browned, about 5 minutes.
- Add butter, chopped shallot, ginger, and thyme. Cook for 2–3 minutes until fragrant and slightly softened.
- Stir in summer vegetables and cook another 3–5 minutes until just tender but still colorful.
- Pour in coconut milk and fish sauce (or tamari/soy sauce). Bring to a gentle simmer and cook uncovered for 10–15 minutes, allowing the curry to thicken slightly and the chicken to cook through.
- Turn off heat and stir in chopped basil for a fresh finish.
- Serve hot, topped with chopped mango, jalapeño, and pickled ginger. Pair with rice or naan, if desired.
Notes
- Use any combo of summer vegetables you like—eggplant, cherry tomatoes, or green beans are also great.
- For extra creaminess, stir in a scoop of plain yogurt or coconut cream at the end.
- Control heat by using less curry paste or cayenne, or skip the jalapeño garnish.
- This curry stores well in the fridge for 3–4 days and tastes even better the next day!
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 480
- Sugar: 9g
- Sodium: 700mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg