Description
This vibrant Summer Coconut Chicken Curry is a flavorful dish featuring tender chicken breast simmered in creamy coconut milk with fresh summer vegetables, aromatic spices, and a delightful mix of mango and jalapeño for a refreshing, tropical twist.
Ingredients
Scale
Protein and Spices
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breast, cubed
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons red curry paste
- 1/2 teaspoon cinnamon (just a pinch)
- 2 tablespoons salted butter
Aromatics and Vegetables
- 1 medium shallot, chopped
- 1 tablespoon fresh ginger, minced
- 1 teaspoon fresh thyme
- 4 cups chopped summer vegetables (zucchini, bell peppers, corn, summer squash)
Liquids and Flavor Enhancers
- 1 can canned coconut milk (about 13.5 ounces)
- 1 tablespoon fish sauce, tamari, or soy sauce
Fresh Garnishes
- 1/4 cup fresh chopped basil
- 1 cup chopped mango
- 1 small chopped jalapeño
- 2 tablespoons pickled ginger
Instructions
- Heat the oil: Heat extra virgin olive oil in a large skillet over medium heat to prepare for sautéing the chicken.
- Cook the chicken: Add the cubed chicken breast and cook until browned on all sides, about 5-7 minutes, ensuring the meat is sealed with a golden exterior.
- Add spices: Stir smoked paprika and cayenne pepper into the chicken to evenly coat, infusing the meat with smoky and spicy flavors.
- Incorporate curry and cinnamon: Mix in red curry paste and a pinch of cinnamon, cooking for another minute to release their aromatic qualities.
- Sauté aromatics: Melt salted butter in the skillet, then add chopped shallot and minced fresh ginger. Cook until fragrant, about 2-3 minutes, enhancing the base flavor.
- Add thyme and vegetables: Stir in fresh thyme and chopped summer vegetables, combining well. Cook for 5-7 minutes until vegetables soften while retaining some bite.
- Simmer with coconut milk: Pour in canned coconut milk and fish sauce, bringing the mixture to a gentle simmer. Let cook for an additional 5 minutes to meld flavors.
- Add fresh garnishes: Just before serving, stir in chopped fresh basil, mango, jalapeño, and pickled ginger to add brightness, sweetness, and a hint of heat.
Notes
- You can adjust the cayenne pepper to control the spice level according to your preference.
- Substitute fish sauce with tamari or soy sauce for a vegetarian or halal option.
- Use fresh seasonal vegetables to make the dish in accordance with what is available locally.
- Serve over steamed rice or with warm flatbreads for a complete meal.
- This dish can be made dairy-free by replacing salted butter with a plant-based alternative or additional olive oil.
