This Easy Spicy Coconut Chicken Curry is a bright and friendly dish that’s perfect for summer! With juicy chicken and creamy coconut milk, it’s a delightful combo that warms your heart.
Don’t worry if you think it’s too spicy! The coconut milk balances everything out, so it’s more like a cozy hug. I love serving it over rice or with warm naan—it makes any day feel special!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for their juicy texture, but chicken breasts work just fine. If you’re looking for a lighter option, cut back on the chicken portion or substitute with firm tofu for a vegetarian twist.
Vegetable oil or coconut oil: Coconut oil enhances the tropical flavor of the dish, but you can use any neutral oil like canola or olive oil if that’s what you have on hand.
Green chilies: Adjust the spice level by using fewer chilies or opting for milder varieties like Anaheim peppers. For a smoky flavor, you could use smoked paprika instead.
Curry paste vs. cayenne: Red curry paste brings more depth, but cayenne is a good alternative if you’re in a pinch. Just remember, paste has added flavors, so adjust the amount cautiously.
Coconut milk: Full-fat coconut milk gives a rich creaminess. For a lighter version, you can use light coconut milk or almond milk if you need a dairy-free option.
Fish sauce: This adds umami to the dish! If you’re vegetarian or vegan, soy sauce or tamari is a great substitute. You can also use a homemade mix of soy sauce and lime juice.
How Do I Get the Chicken Cooked Perfectly in My Curry?
Cooking the chicken correctly ensures it remains juicy and delicious. Here’s how to do it:
- Always cut chicken into uniform pieces for even cooking. Aim for bite-sized chunks.
- Cook on medium heat to avoid burning the spices. Start with browning the chicken for about 5 minutes.
- Once you add coconut milk, lower the heat to a gentle simmer. This allows the chicken to cook through without becoming tough.
- Stir occasionally during the simmering phase—this prevents sticking and ensures even coverage of spices.
- Check for doneness by cutting into a piece; it should be opaque and no longer pink inside.
With these tips, you’ll have tender chicken in a flavorful sauce every time!
Easy Spicy Coconut Chicken Curry for Summer
Ingredients You’ll Need:
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2-3 fresh green chilies (adjust to taste), sliced
- 1 tbsp red curry paste or 1-2 tsp cayenne pepper (adjust for desired spice level)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 can (14 oz / 400 ml) coconut milk (full fat for creaminess)
- 1 large tomato, chopped or 1/2 cup canned diced tomatoes
- 1 tbsp fish sauce or soy sauce
- 1 tbsp brown sugar or palm sugar
- Juice of 1 lime
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
- Cooked jasmine rice or naan bread (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to cook, making your total time around 35-40 minutes. A quick and delicious dish perfect for summer nights!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the oil in a large skillet or saucepan over medium heat. Once it’s hot, add the chopped onion. Cook this for about 5 minutes, stirring occasionally, until the onions are soft and translucent. They should smell sweet and delicious by now!
2. Adding More Flavor:
Next, stir in the minced garlic, grated ginger, and sliced green chilies. Cook them for another 1-2 minutes until everything is fragrant. Your kitchen will be smelling amazing!
3. Mixing in the Spices:
Time to add the red curry paste or cayenne pepper along with the turmeric, coriander, and cumin. Stir everything well and let it cook for 1-2 minutes. This step helps the spices release their wonderful aromas.
4. Cooking the Chicken:
Now, toss in the chicken pieces. Stir them around until they are evenly coated with the spice mixture. Cook for about 5 minutes, turning occasionally, until the chicken is lightly browned on all sides.
5. Creating the Curry Base:
Pour in the coconut milk and add the chopped tomato. Give it a good stir to combine everything nicely.
6. Flavoring the Dish:
Add the fish sauce (or soy sauce), brown sugar, and a pinch of salt. Mix well and let the flavors blend together.
7. Simmering:
Bring the curry to a gentle simmer. You want to cook it for 15-20 minutes. Stir occasionally to prevent sticking, until the chicken is cooked through and the sauce thickens up a bit.
8. Finishing Touch:
Remove the pan from heat and stir in the lime juice. This adds a nice, fresh brightness to the curry.
9. Garnishing:
Sprinkle with chopped fresh cilantro for that pop of color and flavor.
10. Serving:
Serve your delicious coconut chicken curry hot over cooked jasmine rice or with warm naan bread. Enjoy every bite of your easy, spicy summer dish!
Bon appétit! This meal is sure to be a hit!
FAQ for Easy Spicy Coconut Chicken Curry
Can I Use Frozen Chicken?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The safest method is to place it in the fridge overnight. If you’re short on time, you can use the quick thaw method by sealing it in a plastic bag and submerging it in cold water.
Can I Substitute Coconut Milk?
Absolutely! If you need a lighter option, you can use light coconut milk. For a non-dairy alternative, try almond milk or cashew milk, but be aware this will change the flavor and consistency of the curry.
How Can I Adjust the Spice Level?
You can adjust the spice level by reducing the number of green chilies or using a milder chili variety. If you prefer a hotter dish, increase the amount of red curry paste or cayenne pepper gradually until it reaches your desired heat.
What Are the Best Storage Tips for Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a little water or coconut milk to keep it creamy. You can also freeze the curry for up to 2 months—just let it cool completely before transferring to a freezer-safe container.
Enjoy your cooking experience!
