Simple Spicy Summer Coconut Chicken Curry Recipe

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

  • Boost Flavor Intensity: Packed with bold spices like paprika, cayenne, and curry paste that create a vibrant, complex taste profile perfect for adventurous eaters.
  • Quick Weeknight Wonder: Requires minimal prep and cooks in under half an hour, making it an ideal solution for busy home cooks craving a delicious meal without spending hours in the kitchen.
  • Customize with Ease: Flexible recipe allows simple vegetable swaps and adjustments to spice levels, ensuring it caters to different preferences and dietary needs while maintaining its core deliciousness.
  • Tropical Comfort Fusion: Combines creamy coconut milk with spicy elements and fresh herbs, delivering a restaurant-quality dish that transports your taste buds to a tropical culinary destination.

Ingredients for Spicy Summer Coconut Chicken Curry

Meat:
  • Chicken: A protein-rich main ingredient that absorbs the rich flavors of the curry.
Spices and Seasonings:
  • Paprika, Cayenne, Salt, Pepper: Spices that add warmth and depth to the chicken's flavor.
  • Curry Paste: Provides the primary curry flavor and complexity to the dish.
  • Cinnamon: Adds a warm, aromatic undertone to the curry.
  • Thyme: Brings a subtle herbal note to the overall taste.
Aromatics and Flavor Enhancers:
  • Oil: Helps cook the chicken and distribute heat evenly.
  • Butter: Adds richness and helps develop a smooth sauce.
  • Shallot, Ginger: Provide a sharp, aromatic base for the curry.
  • Basil Leaves: Offers a fresh, bright flavor to finish the dish.
Liquid and Sauce Components:
  • Coconut Milk: Creates a creamy, rich base for the curry sauce.
  • Fish Sauce: Adds depth and umami to the overall flavor profile.
Garnish and Accompaniment:
  • Mango, Jalapeño, Pickled Ginger: Creates a spicy-sweet topping with complex flavor.
  • Naan: Serves as a perfect side for soaking up the curry sauce.
  • Rice: Provides a classic base for serving the curry.

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:
  • Paprika
  • Cayenne
  • Salt
  • Black pepper

Cook chicken for 3 minutes until it starts to brown.

Step 2: Build Flavor Foundation

Introduce aromatic ingredients to the skillet:
  • Curry paste
  • Cinnamon
  • Butter
  • Shallot
  • Fresh ginger
  • Thyme

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:
  • Coconut milk
  • Fish sauce

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:
  • Diced mango
  • Chopped jalapeño
  • Fresh basil leaves
  • Pickled ginger
  • Ginger juice

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

  • Adjust cayenne and curry paste levels to match your heat tolerance, allowing everyone to enjoy the dish comfortably.
  • Swap or mix vegetables based on seasonal availability or personal preference, keeping the curry versatile and exciting.
  • Replace chicken with tofu, shrimp, or chickpeas for a vegetarian or seafood-friendly version that maintains the recipe's vibrant flavors.
  • Simmer sauce longer to thicken or add a cornstarch slurry if you prefer a more robust, clingy texture that coats the ingredients perfectly.
  • Garnish with extra fresh basil or cilantro right before serving to enhance the aromatic profile and add a bright, fresh element to the curry.

Variations for Summer Coconut Chicken Curry

  • Vegetarian Curry Swap: Replace chicken with tofu, tempeh, or chickpeas for a plant-based protein option.
  • Seafood Version: Substitute chicken with shrimp, white fish, or scallops for a maritime-inspired curry.
  • Low-Carb Alternative: Use cauliflower rice or zucchini noodles instead of traditional rice to reduce carbohydrate intake.
  • Allergy-Friendly Modification: Swap fish sauce with coconut aminos, use gluten-free curry paste, and omit dairy butter for a sensitive diet-friendly meal.

Serving Suggestions for Spicy Coconut Chicken Curry

  • Tropical Plate Paradise: Top the curry with fresh chopped cilantro for extra brightness and color.
  • Cooling Companion: Pair with a chilled cucumber raita to balance the spicy curry and provide refreshing contrast.
  • Textural Delight: Sprinkle toasted coconut flakes and sliced almonds over the dish for added crunch and nutty flavor.
  • Sauce Soaker Supreme: Warm naan bread on the side creates the perfect vessel for capturing every delicious drop of curry sauce.

How to Store Coconut Chicken Curry

  • Store leftover curry in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring it's properly sealed to maintain freshness and prevent contamination.
  • Transfer cooled curry to freezer-safe containers or heavy-duty freezer bags. Remove excess air, label with date, and freeze for up to 3 months. Avoid freezing mango salsa separately.
  • Place curry in a microwave-safe dish, cover with a microwave-safe lid or damp paper towel. Heat on medium power in 30-second intervals, stirring between each interval to ensure even warming. Check internal temperature reaches 165°F.

FAQs

  • What makes this curry different from traditional curry recipes?

This recipe combines unique spices like paprika and cayenne with curry paste, creating a bold fusion of flavors that’s both spicy and tropical.

  • Can I make this curry less spicy?

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.

  • Is this dish considered healthy?

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.

  • What type of chicken works best for this recipe?

Boneless, skinless chicken breasts or thighs work perfectly. Cut into bite-sized pieces for even cooking and better sauce absorption.

Print
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Simple Spicy Summer Coconut Chicken Curry Recipe

Simple Spicy Summer Coconut Chicken Curry Recipe


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4.8 from 9 reviews

  • 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

Scale

Main Proteins:

  • 1 pound boneless skinless chicken breast (cubed)
  • 1 tablespoon fish sauce (tamari, or soy sauce)

Spices and Seasonings:

  • 34 tablespoons red curry paste
  • 1 teaspoon smoked paprika
  • 1/21 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

  1. Heat oil in a large skillet over medium-high heat. Sear chicken with paprika, cayenne, salt, and pepper for 3 minutes.
  2. Add curry paste, cinnamon, butter, shallot, ginger, and thyme. Sauté for 2 minutes, allowing flavors to meld and intensify.
  3. Incorporate mixed vegetables and cook for 5 minutes, stirring occasionally to prevent sticking.
  4. 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.
  5. Fold in fresh basil leaves during the final minute of cooking, releasing their aromatic essence.
  6. 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.
  7. 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

Natalie Brooks

Co-Founder & Content Strategist

Expertise

  • Vegan and plant-based recipe creation
  • Meal planning and nutritional analysis
  • Storytelling through blog content, video, and social media

Education

eCornell

  • Program: Plant-Based Nutrition Certificate
  • Focus: Whole-food, plant-based cooking, with a foundation in nutritional science and sustainable eating habits.

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.

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