This Easy Spicy Coconut Chicken Curry is perfect for those hot summer days! It’s packed with juicy chicken, creamy coconut milk, and just the right amount of spice that warms you up without making you sweat too much.
I love serving this curry over fluffy rice, and it never fails to impress family and friends. Plus, it comes together in no time—perfect for when you want something delicious but don’t want to spend all day in the kitchen!
Key Ingredients & Substitutions
Chicken: I really enjoy using boneless, skinless chicken thighs. They stay juicy and tender. If you want a leaner option, go for chicken breasts instead. For a vegetarian twist, try using chickpeas or tofu!
Coconut Milk: Full-fat coconut milk gives a rich, creamy texture. If you’re looking for a lighter option, light coconut milk works too, but it may not be as creamy. You can also use almond milk mixed with a little coconut cream for a different flavor.
Chili Peppers: Fresh red chilies add a nice kick! If you prefer milder heat, you can use bell peppers instead. For no heat, omit the chili altogether or use a tiny bit of black pepper. Chili powder can also work in a pinch!
Spices: This curry shines with turmeric, cumin, and coriander. If you’re missing one, don’t worry! Just adjust with what you have—curry powder can also work as a substitute for a quick mix of spices.
How Can I Get My Spices Just Right in the Curry?
The key to great flavor is to toast your spices! Add them to the pan after you’ve sautéed the onions, garlic, and ginger. Cooking spices for just a minute helps release their essential oils and enhances the overall flavor of the curry.
- Once the mixture is fragrant, quickly add the chicken to seal in those flavors.
- Don’t rush—give the spices a moment to do their magic before adding the liquids.
- If you want extra flavor, consider adding a splash of soy sauce or fish sauce with the coconut milk!
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 tablespoon vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 red chili peppers (or 1-2 teaspoons chili powder), finely chopped (adjust to heat preference)
- 1 red bell pepper, sliced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for extra heat)
- 1 can (14 oz/400 ml) full-fat coconut milk
- 1 cup chicken broth or water
- 1 tablespoon tomato paste
- Salt to taste
- Fresh lime juice (from 1 lime)
- Fresh cilantro or Thai basil, chopped, for garnish
- Cooked jasmine or basmati rice, for serving
How Much Time Will You Need?
This delicious curry can be prepared in approximately 30 minutes. The cooking is quick, and the flavors come together beautifully in the simmering process, making it perfect for a speedy yet satisfying summer meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the oil in a large skillet or deep pan over medium heat. Add the chopped onion and sauté until it’s soft and translucent, which should take about 5 minutes. This will create a fragrant base for your curry.
2. Add Garlic, Ginger, and Chilies:
Once the onion is ready, add the minced garlic, grated ginger, and chopped red chilies to the pan. Stir everything together constantly for 1-2 minutes until it’s all fragrant and well mixed. Don’t let it burn!
3. Spice It Up:
Now, stir in the turmeric, cumin, coriander, smoked paprika, and cayenne pepper if you’re using it. Cook the spices for about 1 minute, letting them bloom and intensify their flavor, which will really boost your dish.
4. Add the Chicken:
Next, toss in the bite-sized chicken pieces. Cook them until they start to brown, which should take about 5-7 minutes. Make sure they aren’t fully cooked through yet; they will finish cooking later!
5. Mix in the Tomato Paste:
Once the chicken is mostly browned, stir in the tomato paste. Mix well to coat the chicken and spices evenly.
6. Combine with Coconut Milk and Broth:
Pour in the coconut milk and chicken broth, stirring thoroughly to combine everything. Then, add the sliced red bell pepper for some added color and crunch.
7. Let It Simmer:
Bring the curry to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for about 15 minutes. This is when all the flavors blend together beautifully, and the chicken becomes tender.
8. Season to Taste:
After 15 minutes, add salt to taste, and squeeze fresh lime juice over the curry. The lime will add a refreshing brightness!
9. Garnish and Serve:
Garnish your curry with freshly chopped cilantro or Thai basil. Serve it hot over a bed of fluffy jasmine or basmati rice for a complete meal. Enjoy the vibrant, creamy, and spicy flavors of your summer curry!
Dig in and savor a taste of summer in every bite!
FAQ for Easy Spicy Coconut Chicken Curry
Can I Use Different Proteins in This Curry?
Absolutely! You can substitute the chicken with shrimp, chickpeas, or tofu. Just remember to adjust the cooking time: shrimp cooks quickly, while chickpeas or tofu may need a bit longer to absorb the curry flavors.
How Can I Adjust the Spice Level?
If you prefer a milder curry, use less chili or substitute it with bell peppers. For extra heat, keep the cayenne pepper or add a pinch of red pepper flakes. Always taste as you go to find the perfect balance for your palate!
Can I Make This Curry Ahead of Time?
Yes! You can cook the curry in advance and store it in an airtight container in the fridge for up to 3 days. The flavors actually improve as it sits! When ready to eat, simply reheat on the stove over low heat until warmed through.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months! Just thaw in the fridge before reheating on the stove or in the microwave.
