Perfect for lunch or dinner this versatile Simple Spicy Summer Coconut Chicken Curry.
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
Directions:
1. In a large skillet, combine the oil, chicken, paprika, cayenne, salt, and pepper. Set over medium-high heat, then cook for 3 minutes. Add the curry paste, cinnamon,
butter, shallot, ginger, and thyme. Cook another 2 minutes.
2. Mix in the vegetables, let cook 5 minutes, then pour in the coconut milk and fish sauce. Season with salt. Cook 5-10 minutes until the chicken is cooked through and the sauce has thickened. Stir in the basil.
3. In a bowl, combine the mango, jalapeño, 1/4 cup freshly torn basil leaves, pickled ginger, and 1 tablespoon ginger juice.
4. Serve the chicken and sauce over rice and with spicy ginger mango and curry butter (below). Serve with naan for soaking up all that sauce.
SPICY CURRY BUTTER
1. In a small skillet, melt 6 tablespoons butter with a big pinch of Korean or regular chili flakes. Cook until lightly golden, then remove from the heat and add 1 tablespoon fresh thyme and season with salt. Spoon the sauce over the curry.
Notes
To make ginger rice:
Bring 2 cups of coconut milk and 1 cup of water to a boil. Then add 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 and reduce the heat to LOW. Cook over low heat for 10-15 minutes. Turn the heat off and let sit for another 15 minutes.
During this time, do not take any peaks inside. When the rice is ready, fluff with a fork. I adore the addition of creamy coconut and ginger, it really makes the rice so special.
Simple Spicy Summer Coconut Chicken Curry
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, combine the oil, chicken, paprika, cayenne, salt, and pepper. Set over medium-high heat, then cook for 3 minutes. Add the curry paste, cinnamon,
- butter, shallot, ginger, and thyme. Cook another 2 minutes.
- Mix in the vegetables, let cook 5 minutes, then pour in the coconut milk and fish sauce. Season with salt. Cook 5-10 minutes until the chicken is cooked through and the sauce has thickened. Stir in the basil.
- In a bowl, combine the mango, jalapeño, 1/4 cup freshly torn basil leaves, pickled ginger, and 1 tablespoon ginger juice.
- Serve the chicken and sauce over rice and with spicy ginger mango and curry butter (below). Serve with naan for soaking up all that sauce.
