Description
Simple Spicy Summer Coconut Chicken Curry is a quick and flavorful dish perfect for warm days. It features tender chicken simmered in a creamy coconut milk sauce with fresh chili, lime, garlic, and ginger. Balanced with bold spice and fresh herbs, it’s perfect over rice or with naan.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon coconut oil or vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 red chilies, sliced (adjust to heat preference)
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1 (13.5 oz) can coconut milk
- 1 tablespoon fish sauce or soy sauce
- Juice of 1 lime
- 1 teaspoon honey or sugar (optional, to balance heat)
- Salt and pepper to taste
- Fresh basil, cilantro, or mint for garnish
- Cooked rice or naan, for serving
Instructions
- Heat oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft.
- Add garlic, ginger, and sliced chilies. Cook for another minute until fragrant.
- Stir in curry powder and turmeric. Cook for 30 seconds to toast the spices.
- Add the chicken pieces and cook for 5–6 minutes, stirring occasionally, until lightly browned on all sides.
- Pour in the coconut milk, fish sauce (or soy sauce), lime juice, and honey (if using). Stir well and bring to a gentle simmer.
- Simmer uncovered for 10–12 minutes, or until the chicken is cooked through and the sauce thickens slightly. Season with salt and pepper to taste.
- Remove from heat and garnish with fresh herbs.
- Serve hot over cooked rice or with warm naan. Enjoy!
Notes
- Adjust the number of chilies depending on your spice tolerance. For mild heat, remove the seeds.
- Use light coconut milk for a lower-calorie version, but the sauce will be thinner.
- Add summer veggies like zucchini or bell peppers for extra texture and color.
- Leftovers taste even better the next day and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai-Inspired, Asian
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 24 g
- Saturated Fat: 18 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg