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
Scale
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.
