If you’re craving a dish that bursts with vibrant summer flavors and a delightful kick, this Spicy Summer Coconut Chicken Curry Recipe is exactly what you need. Creamy coconut milk blends beautifully with fragrant spices, juicy chicken, and a colorful medley of fresh summer vegetables. The harmony of heat and sweetness, enhanced by a fresh mango and jalapeño topping, creates an irresistibly fresh and spicy curry that feels like sunshine on a plate. Perfect for a cozy dinner or an impressive meal to share with friends, this recipe is both comforting and adventurous, bringing bold tropical notes right to your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, keeping the dish balanced and lively. From aromatic spices that wake your senses to the fresh summer vegetables that add crunch and color, these components come together effortlessly to create a curry that’s as simple to prepare as it is sensational to eat.
- Extra virgin olive oil: Provides a subtle fruity base for sautéing the chicken and spices.
- Boneless skinless chicken breast: Cubed for quick, even cooking and tender bites.
- Smoked paprika: Adds a smoky, slightly sweet depth enhancing the warmth of the curry.
- Cayenne pepper: The secret behind the spicy punch, adjustable to your heat preference.
- Red curry paste: The heart of the dish, forming the spicy and aromatic curry base.
- Cinnamon: Introduces warmth and a hint of sweetness balancing the heat perfectly.
- Salted butter: Adds richness and a silky texture to the curry sauce.
- Shallot: Brings a mild onion flavor that sweetens as it cooks.
- Fresh ginger: Offers a bright, zesty note that cuts through the creaminess.
- Fresh thyme: Infuses the curry with earthy herbal undertones.
- Summer vegetables (zucchini, bell peppers, corn, summer squash): For fresh crunch, sweetness, and vibrant color.
- Canned coconut milk: The luscious, creamy base that ties the curry together.
- Fish sauce, tamari, or soy sauce: A touch of umami to deepen the savory profile.
- Fresh chopped basil: Adds brightness and herbal freshness at the end.
- Mango: Chopped for juicy sweetness that pairs magically with the spicy elements.
- Jalapeño: Fresh chopped for an extra layer of heat and texture.
- Pickled ginger: Offers tang and a refreshing bite, balancing the flavors beautifully.
How to Make Spicy Summer Coconut Chicken Curry Recipe
Step 1: Sauté the Chicken and Spices
Start by heating the olive oil in a large skillet over medium-high heat. Toss in the cubed chicken breast along with smoked paprika, cayenne pepper, and a pinch of salt and pepper. Let the chicken cook for about 3 minutes, allowing it to get that lovely golden sear which will lock in the juices. Then add in the red curry paste, cinnamon, butter, chopped shallot, fresh ginger, and thyme. These ingredients will awaken your senses with an intoxicating blend of aromas as they simmer together. Cook this mixture for another 2 minutes until everything melds beautifully.
Step 2: Add Vegetables and Liquids
Once your flavorful chicken base is ready, stir in the chopped summer vegetables. These fresh veggies will cook down slightly but still retain a satisfying crunch and vibrant colors, key for the texture and look of this dish. Let them cook for about 5 minutes before adding the creamy coconut milk and fish sauce (or tamari/soy sauce for a vegetarian alternative). Taste and season with additional salt if needed. Let the curry bubble gently for 5 to 10 minutes until the chicken is cooked through and the sauce thickens into a silky, luscious coating for every bite.
Step 3: Stir in Fresh Basil and Prepare the Mango Topping
Just before serving, fold in fresh chopped basil to infuse the curry with bright herbal notes that cut through the richness. Meanwhile, in a separate bowl, combine the sweet mango, spicy jalapeño, torn basil leaves, and pickled ginger along with a tablespoon of ginger juice to create a vibrant, fresh topping. This spicy ginger mango combo adds a burst of contrasting flavors that elevate the whole dish beautifully.
Step 4: Make Spicy Curry Butter
For an indulgent finishing touch, melt butter in a small skillet and add a generous pinch of chili flakes. Let it cook until the butter turns a light golden color, then remove from heat and stir in fresh thyme and a sprinkle of salt. Spoon this aromatic spicy curry butter over the finished curry to bring an extra layer of richness and heat that ties the whole flavor profile together perfectly.
How to Serve Spicy Summer Coconut Chicken Curry Recipe
Garnishes
Garnishing your curry with the fresh mango and jalapeño mix adds delightful pops of color and a tropical sweet-and-spicy contrast. Additional fresh basil leaves scattered on top offer an herbal lift, while a drizzle of the spicy curry butter makes every mouthful melt with buttery, chili-infused goodness.
Side Dishes
This curry sings best alongside fluffy white or jasmine rice, which soaks up the luscious sauce beautifully. For extra indulgence, serve with warm naan bread, perfect for scooping and savoring every last drop of that creamy, spicy curry sauce.
Creative Ways to Present
Try serving this Spicy Summer Coconut Chicken Curry Recipe in shallow bowls to showcase the colorful vegetables and vibrant mango topping. Place a lime wedge on the side for a zesty squeeze and sprinkle with toasted coconut flakes or crushed peanuts for a bit of added crunch and tropical flair. It’s a feast for the eyes as much as the palate.
Make Ahead and Storage
Storing Leftovers
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors will marry even more deeply, making for an excellent next-day meal that tastes just as vibrant.
Freezing
This curry freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove to maintain the creamy texture and fresh flavors.
Reheating
Reheat the curry gently over low-medium heat on the stove, stirring occasionally. Add a splash of water or coconut milk if the curry seems too thick. Avoid microwaving at high heat to keep the delicate coconut milk from separating and to preserve the fresh herbs.
FAQs
Can I use other types of protein instead of chicken?
Absolutely! This curry works wonderfully with shrimp, tofu, or even chickpeas if you want a vegetarian option. Just adjust the cooking time accordingly for your choice of protein.
What if I don’t have red curry paste on hand?
You can substitute with a mixture of curry powder and chili flakes, but keep in mind the flavor profile will be different. Red curry paste is uniquely aromatic and spicy, making it a key ingredient for this recipe’s signature taste.
Is this recipe very spicy? Can I adjust the heat?
This recipe has a lively spice level thanks to cayenne, jalapeño, and chili flakes. If you prefer milder flavors, reduce or omit the cayenne and jalapeño, or serve the spicy curry butter on the side to control heat per serving.
Can I prepare this recipe ahead of time for a dinner party?
Yes! You can complete the curry up to the point of adding fresh basil and the mango topping a few hours ahead. Reheat gently when ready to serve and add fresh garnishes at the last minute for a fresh, impressive dish.
What are good alternatives if I don’t have fresh ginger?
Ground ginger can be used in a pinch but fresh ginger really brightens this curry with its zesty flavor. If possible, try to keep some fresh ginger on hand for recipes like this—it really makes a difference.
Final Thoughts
This Spicy Summer Coconut Chicken Curry Recipe is quickly becoming one of my all-time favorites for its perfect balance of heat, sweetness, and tropical brightness. It’s an effortless way to bring exciting new flavors to your dinner table, all while keeping prep simple and the result absolutely delicious. I hope you give it a try soon and fall in love with this vibrant, creamy, and spicy summer curry just like I have!
Print
Spicy Summer Coconut Chicken Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Description
This Spicy Summer Coconut Chicken Curry is a vibrant and flavorful dish combining tender chicken breast with a rich coconut milk sauce infused with red curry paste, smoked paprika, and fresh herbs. Paired with colorful summer vegetables and a spicy ginger mango salsa, this curry delivers a perfect balance of heat, sweetness, and aromatic spices. The dish is complemented with a spicy curry butter sauce that enhances the depth of flavors, making it a delightful meal ideal for warm weather dining.
Ingredients
Main Curry
- 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
- Salt and black pepper, to taste
- 1/2 cup fresh chopped basil
Ginger Mango Salsa
- 1 mango, chopped
- 1 jalapeño, chopped
- 1/4 cup pickled ginger, chopped
- 1/4 cup freshly torn basil leaves
- 1 tablespoon ginger juice
Spicy Curry Butter
- 6 tablespoons butter
- Pinch of Korean or regular chili flakes
- 1 tablespoon fresh thyme
- Salt, to taste
Instructions
- Cook the chicken: In a large skillet over medium-high heat, heat 2 tablespoons of extra virgin olive oil. Add the cubed chicken breast, smoked paprika, cayenne pepper (adjust to taste), salt, and black pepper. Cook for 3 minutes, stirring occasionally to brown the chicken evenly.
- Add curry flavor base: Stir in 3-4 tablespoons of red curry paste, 1/4 teaspoon cinnamon, 2 tablespoons salted butter, chopped shallot, fresh ginger, and fresh thyme. Cook for an additional 2 minutes to allow flavors to meld and aromatics to soften.
- Incorporate vegetables and liquids: Mix in the chopped summer vegetables and cook for 5 minutes until they start to soften. Pour in 2 1/2 cups canned coconut milk and add 1 tablespoon fish sauce (or tamari/soy sauce). Season with salt to taste. Simmer for 5-10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
- Finish curry: Stir in 1/2 cup fresh chopped basil just before removing from heat to add a fresh, herbal note.
- Prepare ginger mango salsa: In a separate bowl, combine the chopped mango, chopped jalapeño, 1/4 cup pickled ginger, 1/4 cup freshly torn basil leaves, and 1 tablespoon ginger juice. Mix well and set aside to serve as a spicy, sweet contrast to the curry.
- Make spicy curry butter: In a small skillet, melt 6 tablespoons butter over medium heat. Add a big pinch of Korean or regular chili flakes and cook until the butter turns lightly golden. Remove from heat, stir in 1 tablespoon fresh thyme, and season with salt. Spoon this flavorful butter over the cooked curry just before serving for an extra layer of richness and heat.
- Serve: Serve the chicken curry hot over steamed rice and alongside the spicy ginger mango salsa. Optionally, offer naan bread to soak up the delicious sauce.
Notes
- Adjust cayenne pepper quantity according to your preferred heat level.
- For a vegetarian version, substitute chicken with firm tofu or chickpeas and use vegetable-based curry paste.
- If fish sauce is unavailable or you’re vegetarian, tamari or soy sauce can be used as a substitute.
- Serve immediately for best flavor, but leftovers can be refrigerated for up to 2 days.
- Ginger juice can be replaced by freshly grated ginger if unavailable; just squeeze the grated ginger to extract juice.
- Use fresh herbs and ripe mango for optimal taste and aroma.
