This Simple Spicy Summer Coconut Chicken Curry is quick to prepare and bursting with delightful island flavors. It features a zesty gingered mango, aromatic red curry paste, plenty of ginger, shallots, and rich coconut milk. The chicken simmers in a sauce filled with fresh garden vegetables, topped with a vibrant mango garnish. Serve it alongside rice and warm naan to soak up all that delicious curry sauce for an unforgettable meal.
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breast, cubed
- 1 teaspoon smoked paprika
- 1/2-1 teaspoon cayenne pepper
- 3-4 tablespoons red curry paste
- 1/4 teaspoon cinnamon
- 2 tablespoons salted butter
- 1 shallot, chopped
- 1 tablespoon chopped fresh ginger
- 2 tablespoons fresh thyme
- 2 cups chopped summer vegetables (zucchini, bell peppers, corn, summer squash)
- 2 1/2 cups canned coconut milk
- 1 tablespoon fish sauce, tamari, or soy sauce
- 1/2 cup fresh chopped basil
- 1 mango, chopped
- 1 jalapeño, chopped
- 1/4 cup pickled ginger, chopped
INSTRUCTIONS
- In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken, smoked paprika, cayenne pepper, salt, and pepper, and cook for 3 minutes. Then, stir in the red curry paste, cinnamon, salted butter, shallot, fresh ginger, and thyme. Sauté for an additional 2 minutes.
- Add the chopped summer vegetables to the skillet and cook for 5 minutes. Pour in the coconut milk and fish sauce, then season with salt. Simmer for 5-10 minutes until the chicken is fully cooked and the sauce thickens. Stir in the chopped basil just before serving.
- In a separate bowl, mix the chopped mango, jalapeño, 1/4 cup of freshly torn basil leaves, pickled ginger, and 1 tablespoon of ginger juice.
- Serve the chicken and sauce over rice, topped with the spicy ginger mango mixture and curry butter (see recipe below). Accompany with naan for soaking up the flavorful sauce.
Spicy Curry Butter
- In a small skillet, melt 6 tablespoons of butter with a generous pinch of Korean or regular chili flakes. Cook until the butter is lightly golden, then remove from heat. Stir in 1 tablespoon of fresh thyme and season with salt. Drizzle the sauce over the curry before serving.
NOTES
For Ginger Rice:
Bring 2 cups of coconut milk and 1 cup of water to a boil. Stir in 2 cups of dry basmati rice and about 1/3 cup of pickled sushi-style ginger. Quickly cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 10-15 minutes. Once done, turn off the heat and let it sit for another 15 minutes without lifting the lid. Fluff the rice with a fork before serving. The combination of creamy coconut and ginger adds a delightful touch to the rice!
