Spicy Summer Coconut Chicken Curry (Printable)

Zesty coconut chicken with summer peppers, zucchini and snap peas in creamy coconut milk, with jasmine rice.

# What You'll Need:

→ Chicken

01 - 1.3 pounds skinless, boneless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - 2 tablespoons freshly squeezed lime juice
03 - 1 tablespoon olive oil
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon fine salt

→ Vegetables

06 - 1 medium red bell pepper, thinly sliced
07 - 1 medium yellow bell pepper, thinly sliced
08 - 1 cup zucchini, cut into thin rounds
09 - 1 cup cherry tomatoes, halved
10 - 1 cup snap peas, trimmed
11 - 1 medium onion, finely chopped

→ Sauce & Spices

12 - 2 tablespoons coconut oil
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, finely grated
15 - 2 to 3 tablespoons red curry paste, adjusted to taste
16 - 1 can (13.5 ounces) coconut milk
17 - 1 teaspoon ground turmeric
18 - 1/2 teaspoon ground coriander
19 - 1 teaspoon granulated sugar
20 - Salt and freshly ground black pepper, to taste

→ To Finish

21 - 1/4 cup fresh cilantro, coarsely chopped
22 - 1 fresh red chili, thinly sliced (optional)
23 - Lime wedges, for serving
24 - Steamed jasmine rice, for serving

# How-To Steps:

01 - In a mixing bowl, toss chicken pieces with lime juice, olive oil, chili powder, and salt until evenly coated. Cover and refrigerate for 15 minutes.
02 - Warm coconut oil in a large pan or wok set over medium heat. Add chopped onion, garlic, and grated ginger; cook, stirring frequently, for 2 to 3 minutes until aromatic.
03 - Incorporate red curry paste, ground turmeric, and ground coriander into the pan. Stir constantly for 1 minute until spices are fragrant.
04 - Add marinated chicken to the pan, spreading the pieces in an even layer. Sauté for 5 to 6 minutes, turning occasionally, until chicken is lightly golden.
05 - Pour in coconut milk, add granulated sugar, and season with salt and pepper. Stir ingredients together and bring mixture to a gentle simmer.
06 - Add red and yellow bell peppers, zucchini, cherry tomatoes, and snap peas. Simmer, uncovered, for 10 to 15 minutes, until chicken is cooked through and vegetables are vibrant and just tender.
07 - Taste and adjust seasoning or curry paste level if desired. For additional heat, stir in fresh chili slices as preferred.
08 - Spoon curry over bowls of steamed jasmine rice. Top with chopped cilantro, fresh red chili, and lime wedges.

# Expert Advice:

01 -
  • The balance of creamy coconut and zesty heat feels like sunshine on a plate
  • All those summer vegetables stay tender crisp, never mushy
  • Ready in under an hour but tastes like you simmered it all day
02 -
  • Coconut milk brands vary wildly in thickness and richness, so adjust your simmer time accordingly
  • The curry will continue to thicken as it sits, so do not worry if it seems slightly thin when you first finish cooking
  • Snap peas are the vegetable that stays crunchiest, so add them last if you prefer everything else softer
03 -
  • Let your curry paste fry in the oil for a full minute before adding liquid, it makes the flavors deeper and more complex
  • Room temperature coconut milk incorporates more smoothly and prevents any separation
  • Prep all your vegetables before starting the curry, because once you start cooking, everything moves fast

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