Description
This Simple Spicy Summer Coconut Chicken Curry is a quick and flavorful dish perfect for warm weather. Tender chicken simmers in a creamy coconut milk sauce infused with fresh ginger, garlic, and aromatic curry spices, balanced with a hint of lime and a touch of sweetness. It’s a vibrant and easy curry that pairs beautifully with rice or naan for a satisfying meal in just 30 minutes.
Ingredients
Scale
Chicken and Main Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon coconut oil or vegetable oil
- 1 (13.5 oz) can coconut milk
- 1 tablespoon fish sauce or soy sauce
- Juice of 1 lime
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 red chilies, sliced (adjust to heat preference)
Spices and Seasonings
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon honey or sugar (optional, to balance heat)
- Salt and pepper to taste
Garnish and Serving
- Fresh basil, cilantro, or mint for garnish
- Cooked rice or naan, for serving
Instructions
- Heat the oil and sauté onion: Heat coconut or vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened and translucent.
- Add aromatics: Stir in the minced garlic, grated ginger, and sliced red chilies. Cook for another minute until fragrant to release their flavors.
- Toast the spices: Sprinkle in the curry powder and ground turmeric. Stir continuously and cook for 30 seconds to toast the spices and deepen their aroma.
- Cook the chicken: Add the bite-sized chicken pieces to the skillet. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Add liquids and simmer: Pour in the coconut milk, fish sauce (or soy sauce), lime juice, and honey or sugar if using. Stir well to combine and bring the mixture to a gentle simmer.
- Simmer until cooked: Let it simmer uncovered for 10–12 minutes until the chicken is cooked through and the sauce thickens slightly. Season the curry with salt and pepper to taste.
- Garnish: Remove from heat and sprinkle fresh basil, cilantro, or mint leaves on top for a fresh finish.
- Serve: Serve the coconut chicken curry hot over cooked rice or alongside warm naan bread. Enjoy your flavorful summer meal!
Notes
- Adjust the number of chilies to suit your heat preference.
- Use chicken thighs for a juicier, more flavorful curry or chicken breasts for a leaner option.
- Substitute fish sauce with soy sauce for a vegetarian-friendly version if desired.
- For a vegan version, use tofu instead of chicken and replace fish sauce with soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
