Spicy Summer Coconut Chicken Curry (Printer-friendly)
Zesty coconut and red curry meld with tender chicken and vibrant summer vegetables for a bright, dairy-free main.
# What You Need:
→ Chicken & Marinade
01 - 1.3 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons fresh lime juice
03 - 1 tablespoon olive oil
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon kosher salt
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 medium zucchini, sliced
09 - 1 cup cherry tomatoes, halved
10 - 1 cup snap peas, trimmed
11 - 1 medium yellow onion, finely chopped
→ Sauce & Aromatics
12 - 2 tablespoons coconut oil
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 2 to 3 tablespoons red curry paste, adjusted to taste
16 - 1 can (13.5 fl oz) full-fat coconut milk
17 - 1 teaspoon ground turmeric
18 - 1/2 teaspoon ground coriander
19 - 1 teaspoon granulated sugar
20 - Kosher salt and freshly ground black pepper, to taste
→ Garnish & Serving
21 - 1/4 cup fresh cilantro, chopped
22 - 1 fresh red chili, thinly sliced (optional)
23 - Lime wedges, for serving
24 - Steamed jasmine rice, for serving
# How to Make It:
01 - In a mixing bowl, combine the chicken pieces with lime juice, olive oil, chili powder, and salt. Toss to coat evenly and let rest for 15 minutes at room temperature.
02 - Heat coconut oil in a large pan or wok over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until softened and fragrant.
03 - Stir in the red curry paste, ground turmeric, and ground coriander. Cook for 1 minute, stirring constantly, until the spices are toasted and deeply aromatic.
04 - Add the marinated chicken pieces to the pan. Cook for 5 to 6 minutes, turning occasionally, until lightly browned on all sides.
05 - Pour in the coconut milk, sugar, salt, and black pepper. Stir well to combine and bring to a gentle simmer over medium-low heat.
06 - Stir in the bell peppers, zucchini, cherry tomatoes, and snap peas. Simmer uncovered for 10 to 15 minutes until the chicken is cooked through and the vegetables are tender but still vibrant in color.
07 - Taste the curry and adjust salt, pepper, or curry paste to achieve your preferred spice level.
08 - Ladle the hot curry over steamed jasmine rice. Garnish with chopped cilantro, sliced red chili, and a squeeze of fresh lime from the wedges.
# Expert Tips:
01 -
- It takes barely any effort but looks and tastes like you spent hours at the stove, which is honestly the best kind of summer cooking.
- The combination of creamy coconut and bright lime makes every spoonful feel like a small vacation from whatever week you have been having.
02 -
- Do not rush the simmer, because the chicken needs those ten to fifteen minutes to become truly tender and the vegetables need time to release their sweetness into the broth.
- I once used light coconut milk thinking it would not matter, and the sauce broke into a watery mess that haunted me for weeks, so full fat is the way.
03 -
- Pat the chicken dry before marinating so the lime juice actually clings to the meat instead of sliding off into a puddle at the bottom of the bowl.
- Taste your curry paste alone before adding it, because some brands are mild and friendly while others will absolutely ambush you with heat.