Description

This vibrant Summer Coconut Chicken Curry is a perfect blend of aromatic spices, creamy coconut milk, and fresh summer vegetables, delivering a flavorful and comforting dish that brightens up your home cooking. Featuring tender chicken breast simmered with red curry paste, smoked paprika, and fresh herbs, finished with a tropical twist of mango and jalapeño, this recipe offers a delightful balance of heat, sweetness, and freshness ideal for a wholesome family meal.

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 Herbs

1 medium shallot, chopped
1 tablespoon fresh ginger, minced
1 teaspoon fresh thyme

Vegetables and Fruit

4 cups chopped summer vegetables (zucchini, bell peppers, corn, summer squash)
1 cup chopped mango
1 small jalapeño, chopped

Liquids and Flavor Enhancers

1 can canned coconut milk (about 13.5 oz)
1 tablespoon fish sauce, tamari, or soy sauce
1/4 cup fresh chopped basil
2 tablespoons pickled ginger

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Instructions

Heat the Oil: Warm the extra virgin olive oil in a large skillet over medium heat to prepare for cooking the chicken and developing flavors.
Brown the Chicken: Add the cubed boneless skinless chicken breast to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
Add Spices: Sprinkle the smoked paprika and cayenne pepper over the chicken, stirring well to coat the pieces evenly and build a smoky, spicy base.
Incorporate Curry and Cinnamon: Stir in the red curry paste and a pinch of cinnamon, mixing thoroughly; cook for another minute to release the aromatic spices’ flavors.
Cook Aromatics: Add the salted butter, then toss in the chopped shallot and minced fresh ginger. Cook for 2-3 minutes until fragrant and softened, enhancing the dish’s depth.
Add Herbs and Vegetables: Mix in the fresh thyme and chopped summer vegetables (zucchini, bell peppers, corn, and summer squash). Stir to combine and cook for 5-7 minutes until vegetables soften slightly.
Simmer with Coconut Milk: Pour in the canned coconut milk and fish sauce (or tamari/soy sauce). Bring the mixture to a gentle simmer, cooking for another 5 minutes to meld flavors and thicken the curry.
Finish with Fresh Ingredients: Just before serving, stir in the fresh chopped basil, chopped mango, jalapeño, and pickled ginger. These add brightness, a bit of sweetness, and a mild kick to the curry.

Notes

Adjust cayenne pepper quantity to control spiciness according to your preference.
Use tamari instead of soy sauce for a gluten-free option.
The pickled ginger adds a unique tangy flavor—omit if you prefer a more traditional curry taste.
Serve with steamed jasmine rice or warm naan bread to complete the meal.
For a dairy-free version, substitute butter with coconut oil or a plant-based alternative.