This Easy Spicy Coconut Chicken Curry is perfect for those warm summer days! It’s full of tender chicken, rich coconut milk, and just the right amount of spice to keep things exciting.
I love how this dish makes my kitchen smell amazing without heating up the house too much. Serve it over rice for a meal that’s sure to brighten your summer nights!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for juiciness. However, chicken breasts can work too if you prefer leaner meat. If you’re looking for a vegetarian option, try using firm tofu or chickpeas instead.
Coconut Milk: Full-fat coconut milk makes the curry creamy and rich. If you want to lighten it, use light coconut milk or even unsweetened almond milk, though it will change the texture. Don’t skip on the coconut milk for best flavor!
Red Curry Paste: This is the heart of the curry’s flavor. If you can’t find it, a mix of curry powder and a splash of chili sauce can work in a pinch, but you may miss that authentic depth. Adjust the amount based on how spicy you like your food!
Fish Sauce: This ingredient adds a savory kick. If you’re avoiding fish, coconut aminos or soy sauce can be great substitutes, providing that umami flavor without any fish.
How Do I Achieve the Perfect Sear on the Chicken?
Getting the chicken nicely seared is a key step for flavor. Here’s how:
- Make sure your skillet is hot enough before adding the oil. A high heat helps create a nice crust.
- Don’t overcrowd the pan; work in batches if needed to ensure that the chicken browns instead of steams.
- Cook just until lightly browned—not fully through—so it remains tender after simmering in the sauce.
Why Should I Use Fresh Herbs as Garnish?
Garnishing with fresh cilantro or Thai basil adds a refreshing touch that brightens the dish. Here’s why I love it:
- Fresh herbs provide contrast to the creamy curry, enhancing both flavor and presentation.
- They offer a beautiful pop of color, making your dish look restaurant-quality right at home.
Enjoy making this spicy coconut chicken curry! It’s simple, delicious, and definitely perfect for those summer evenings.
Easy Spicy Coconut Chicken Curry for Summer
Ingredients:
For the Curry:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste (adjust to spice preference)
- 1 can (14 oz/400ml) coconut milk (full-fat for creaminess)
- 2 tablespoons vegetable oil or coconut oil
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric powder
- 1-2 fresh red chilies, sliced (optional for extra heat)
- 1 tablespoon fish sauce (optional for umami)
- 1 tablespoon brown sugar or palm sugar
- Salt and pepper to taste
- Fresh cilantro or Thai basil leaves for garnish
- Juice of half a lime
- Cooked jasmine or basmati rice, for serving
Time Needed:
This dish takes about 10 minutes to prep and around 25-30 minutes to cook. In total, you’ll need about 40 minutes to have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Searing the Chicken:
Heat the oil in a large skillet or pan over medium-high heat. Once hot, add the chicken pieces. Sear them for about 4-5 minutes until they are lightly browned but not fully cooked through. Remove the chicken from the pan and set it aside for later.
2. Sautéing the Aromatics:
In the same pan, add the chopped onion, minced garlic, and ginger. Sauté everything until the onion turns translucent and fragrant, which should take about 3-4 minutes.
3. Mixing the Spices:
Stir in the red curry paste, smoked paprika, and turmeric powder. Cook this mixture for about 1-2 minutes until it becomes aromatic and well combined with the onions.
4. Adding Veggies:
Next, add the sliced red bell pepper and any fresh chilies you want to include. Stir well to coat the peppers in the spices.
5. Combining with Coconut Milk:
Return the chicken to the pan and pour in the coconut milk. Stir everything together until the mixture is well combined.
6. Seasoning the Curry:
Add fish sauce and brown sugar to the pan, stirring until the sugar dissolves. Bring the curry to a gentle simmer and let it cook uncovered.
7. Simmering to Perfection:
Cook the curry for about 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.
8. Final Touches:
Season the curry with salt and pepper to taste. Just before serving, squeeze lime juice over the top and give it a quick stir.
9. Garnishing:
Serve the curry hot over rice, garnished with fresh cilantro or Thai basil leaves for extra flavor.
10. Enjoy!
This flavorful and creamy coconut chicken curry balances heat and cooling coconut milk, making it a delightful meal for summer nights!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before starting. You can thaw chicken safely in the refrigerator overnight or by submerging it in cold water in a sealed plastic bag. Pat it dry before cooking for the best results.
Is This Recipe Easy to Make Spicy?
Absolutely! You can easily adjust the spice level by adding more or less red curry paste or fresh chilies. Start with a small amount, taste as you go, and add more if you like it spicier. You can also bring in a touch of heat with pepper flakes if you prefer!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to keep them longer, you can freeze the curry for up to 2 months. Just thaw overnight in the fridge before reheating!
What Can I Serve With Coconut Chicken Curry?
This curry is delicious over jasmine or basmati rice, but you could also serve it with quinoa or cauliflower rice for a low-carb option. It pairs well with a side salad or steamed vegetables to round out the meal!
