Description
This Spicy Summer Coconut Chicken Curry combines tender boneless chicken thighs with vibrant seasonal vegetables and rich coconut milk, infused with bold Thai-inspired spices. It’s a creamy, flavorful dish perfect for warm weather, served over steamed rice for a complete meal. Adjustable spice levels and fresh herbs make it a delightful and balanced curry that’s both comforting and refreshing.
Ingredients
Scale
Chicken and Protein
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
Cooking Fats and Oils
- 2 tablespoons coconut oil
Aromatics and Spices
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
Liquids and Sauces
- 1 (14-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
Vegetables
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced
- 1 zucchini, sliced
Herbs and Garnishes
- 1/4 cup fresh basil leaves
- 1/4 cup cilantro, chopped
Seasonings
- Salt and black pepper, to taste
Serving Suggestion
- Steamed rice, for serving
Instructions
- Prepare the aromatics: Heat the coconut oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the spices and curry paste: Stir in the red curry paste, ground turmeric, chili powder, and cayenne pepper, coating the aromatics evenly. This layer builds the foundation of flavor for the curry.
- Cook the chicken: Add the bite-sized chicken thigh pieces to the skillet and cook for 5–6 minutes until they are lightly browned on the outside but not fully cooked through.
- Add liquids and vegetables: Pour in the coconut milk and then add the halved cherry tomatoes, sliced red bell pepper, and zucchini. This combination gives the curry its creaminess and freshness.
- Season and simmer: Stir in fish sauce, lime juice, and brown sugar to balance the flavors. Reduce heat to medium-low and let simmer uncovered for 15–20 minutes, stirring occasionally, until the chicken is cooked through and vegetables are tender.
- Adjust seasoning and finish: Taste the curry and add salt, black pepper, or extra cayenne pepper if a spicier heat is desired. Remove from heat and gently stir in fresh basil leaves and chopped cilantro to add herbal brightness.
- Serve: Serve the spicy summer coconut chicken curry hot over steamed rice for a satisfying meal that highlights bold flavors and fresh ingredients.
Notes
- Adjust the spice level by reducing or increasing cayenne pepper to suit your heat preference.
- You can substitute zucchini with summer squash or green beans depending on seasonal availability.
- This curry tastes even better the next day as the flavors have more time to meld together.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6 g
- Sodium: 570 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
