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:
- 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