The Zesty Summer Coconut Chicken Curry Recipe You’ll Adore
Summers call for vibrant, refreshing meals that dance on your palate with a spicy coconut chicken curry that bursts with exotic flavors.
Tropical ingredients blend seamlessly to create a dish packed with aromatic spices and creamy textures.
Each bite promises a delightful journey through rich, bold notes that awaken your senses.
The curry combines tender chicken pieces with a velvety coconut base, promising a delectable experience.
Warm spices intertwine with cooling coconut milk, creating a perfect balance of heat and comfort.
Fresh herbs and a squeeze of lime add brightness to this irresistible meal.
This recipe will transport you to a culinary paradise with its bold and enticing combination of ingredients.
What Makes Simple Spicy Summer Coconut Chicken Curry So Refreshing
Ingredients for Spicy Summer Coconut Chicken Curry
Meat:Spices and Seasonings:Aromatics and Flavor Enhancers:Liquid and Sauce Components:Garnish and Accompaniment:How to Make Simple Spicy Coconut Chicken Curry
Step 1: Sizzle Chicken in Spices
Heat oil in a large skillet over medium-high.
Add chicken and season with:Cook chicken for 3 minutes until it starts to brown.
Step 2: Build Flavor Foundation
Introduce aromatic ingredients to the skillet:Sauté for 2 minutes, stirring consistently to develop deep flavors.
Step 3: Create Vibrant Curry Sauce
Toss in mixed vegetables and cook for 5 minutes.
Pour in:Season with additional salt.
Simmer 5-10 minutes until chicken is fully cooked and sauce thickens.
Step 4: Finish with Fresh Herbs
Stir fresh basil into the curry just before serving.
Step 5: Prepare Spicy Mango Topping
Combine in a separate bowl:Step 6: Plate and Serve
Spoon curry over steamed rice.
Top with spicy mango mixture.
Serve with warm naan bread for dipping.
Tips for Spicy Summer Chicken Curry
Variations for Summer Coconut Chicken Curry
Serving Suggestions for Spicy Coconut Chicken Curry
How to Store Coconut Chicken Curry
FAQs
This recipe combines unique spices like paprika and cayenne with curry paste, creating a bold fusion of flavors that’s both spicy and tropical.
Reduce or eliminate cayenne pepper and choose a mild curry paste. You can also adjust jalapeño quantity in the mango topping to control heat level.
Yes, it’s protein-rich from chicken, includes vegetables, and uses coconut milk which provides healthy fats. The recipe also incorporates fresh herbs like basil for added nutrition.
Boneless, skinless chicken breasts or thighs work perfectly. Cut into bite-sized pieces for even cooking and better sauce absorption.
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Simple Spicy Summer Coconut Chicken Curry Recipe
- Total Time: 28 minutes
- Yield: 4 1x
Description
Sizzling summer nights come alive with this spicy coconut chicken curry, blending rich Indian flavors and tropical ingredients. Creamy coconut milk and bold spices create a quick, satisfying meal that brings zesty excitement directly to your plate.
Ingredients
Main Proteins:
- 1 pound boneless skinless chicken breast (cubed)
- 1 tablespoon fish sauce (tamari, or soy sauce)
Spices and Seasonings:
- 3–4 tablespoons red curry paste
- 1 teaspoon smoked paprika
- 1/2–1 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1 tablespoon chopped fresh ginger
- 2 tablespoons fresh thyme
- 1/4 cup pickled ginger (chopped)
Vegetables and Additional Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 shallot (chopped)
- 2 cups chopped summer vegetables: zucchini (bell peppers, corn, summer squash)
- 2 1/2 cups canned coconut milk
- 1/2 cup fresh chopped basil
- 1 mango (chopped)
- 1 jalapeño (chopped)
Instructions
- Heat oil in a large skillet over medium-high heat. Sear chicken with paprika, cayenne, salt, and pepper for 3 minutes.
- Add curry paste, cinnamon, butter, shallot, ginger, and thyme. Sauté for 2 minutes, allowing flavors to meld and intensify.
- Incorporate mixed vegetables and cook for 5 minutes, stirring occasionally to prevent sticking.
- Pour coconut milk and fish sauce into the skillet. Season with additional salt to taste. Simmer for 8-10 minutes until chicken is fully cooked and sauce reaches a rich, velvety consistency.
- Fold in fresh basil leaves during the final minute of cooking, releasing their aromatic essence.
- While curry simmers, prepare the spicy mango topping by combining diced mango, finely chopped jalapeño, torn basil leaves, pickled ginger, and ginger juice in a separate bowl.
- Plate the fragrant curry over steamed rice, generously top with spicy mango mixture, and serve alongside warm naan bread to soak up the luxurious sauce.
Notes
- Swap chicken for tofu or tempeh to create a delicious vegetarian version that maintains the rich, spicy flavor profile.
- Reduce cayenne and curry paste amounts for a milder dish perfect for those with lower spice tolerance.
- Customize vegetables based on seasonal availability or personal preference, ensuring the curry remains vibrant and nutritious.
- Prep ingredients beforehand to streamline cooking process and keep the dish quick and stress-free.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
Natalie Brooks
Co-Founder & Content Strategist
Expertise
Education
eCornell
Natalie brings the vibrant, plant-powered side to Culinary Duo. After earning her Plant-Based Nutrition Certificate from eCornell, she combined her love for fresh ingredients with a passion for storytelling, aiming to make healthy cooking simple and satisfying.
Her kitchen motto: good food doesn’t need a fancy label, it just needs fresh ideas and a little creativity. Outside of writing and recipe testing, Natalie’s happiest in her garden, exploring farmers’ markets, or mixing global flavors into new kitchen experiments.