Spicy Summer Coconut Chicken Curry (Printable)
Zesty coconut and lime chicken with summer vegetables and fresh cilantro, served over jasmine rice.
# What You'll Need:
→ Chicken
01 - 1.3 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons lime juice
03 - 1 tablespoon olive oil
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon salt
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 cup zucchini, sliced
09 - 1 cup cherry tomatoes, halved
10 - 1 cup snap peas, trimmed
11 - 1 medium onion, finely chopped
→ Sauce & Spices
12 - 2 tablespoons coconut oil
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 2 to 3 tablespoons red curry paste, adjust to taste
16 - 1 can (13.5 ounces) coconut milk
17 - 1 teaspoon ground turmeric
18 - 1/2 teaspoon ground coriander
19 - 1 teaspoon sugar
20 - Salt and pepper, to taste
→ To Finish
21 - 1/4 cup fresh cilantro, chopped
22 - 1 fresh red chili, sliced (optional)
23 - Lime wedges, for serving
24 - Steamed jasmine rice, for serving
# Steps:
01 - Combine chicken thighs with lime juice, olive oil, chili powder, and salt in a bowl. Toss thoroughly to coat and allow to marinate for 15 minutes.
02 - Heat coconut oil in a large pan or wok over medium heat. Sauté the onion, garlic, and grated ginger for 2 to 3 minutes until aromatic.
03 - Stir in the red curry paste, turmeric, and ground coriander. Cook for 1 minute, allowing spices to bloom.
04 - Add the marinated chicken to the pan. Cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
05 - Pour in the coconut milk. Add sugar, salt, and pepper. Mix thoroughly and bring to a gentle simmer.
06 - Incorporate bell peppers, zucchini, cherry tomatoes, and snap peas. Simmer uncovered for 10 to 15 minutes, until chicken is fully cooked and vegetables are tender yet vibrant.
07 - Taste the sauce and adjust for seasoning or spice if desired.
08 - Serve hot over steamed jasmine rice. Garnish with fresh cilantro, sliced red chili, and lime wedges.
# Expert Advice:
01 -
- The creaminess of coconut milk tames the fire without dulling those vibrant summer spices
- Every spoonful tastes like sunshine, with vegetables that still snap when you bite them
02 -
- Coconut milk can separate if boiled too vigorously so keep your simmer gentle
- Different brands of red curry paste vary wildly in heat intensity always taste before adding
03 -
- Prep all ingredients before you start cooking once the curry begins it moves fast
- Add a handful of fresh spinach in the last two minutes for extra nutrition and color