Simple Spicy Summer Coconut Chicken Curry
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
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.
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.
Tried this recipe?Let us know how it was!