Spicy Summer Coconut Chicken (Printable)
Zesty coconut curry with chicken, bell peppers, zucchini and snap peas in creamy coconut milk.
# What You'll Need:
→ Chicken
01 - 1.3 lbs skinless, boneless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tablespoons lime juice
03 - 1 tablespoon olive oil
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon salt
→ Vegetables
06 - 1 medium red bell pepper, sliced
07 - 1 medium yellow bell pepper, sliced
08 - 1 cup zucchini, sliced
09 - 1 cup cherry tomatoes, halved
10 - 1 cup snap peas, trimmed
11 - 1 medium onion, finely chopped
→ Sauce and Spices
12 - 2 tablespoons coconut oil
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 2 to 3 tablespoons red curry paste, adjusted to taste
16 - 13.5 fl oz (1 can) coconut milk
17 - 1 teaspoon ground turmeric
18 - 1/2 teaspoon ground coriander
19 - 1 teaspoon sugar
20 - Salt and pepper, to taste
→ To Finish
21 - 1/4 cup fresh cilantro, chopped
22 - 1 fresh red chili, sliced (optional)
23 - Lime wedges, for serving
24 - Steamed jasmine rice, for serving
# Directions:
01 - Combine chicken pieces, lime juice, olive oil, chili powder, and salt in a bowl. Mix thoroughly and allow to marinate for 15 minutes.
02 - Heat coconut oil in a large pan or wok over medium heat. Add onion, garlic, and grated ginger; sauté for 2 to 3 minutes until aromatic.
03 - Stir in red curry paste, ground turmeric, and ground coriander. Cook for 1 minute, stirring continually.
04 - Add the marinated chicken to the pan; cook for 5 to 6 minutes, stirring occasionally, until lightly browned on all sides.
05 - Pour in coconut milk, sugar, salt, and pepper. Mix well and bring 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 remain vibrant and tender.
07 - Taste and adjust seasoning or spice level as desired.
08 - Serve the curry hot over steamed jasmine rice. Garnish with chopped cilantro, sliced red chili, and lime wedges.
# Expert Hints:
01 -
- The coconut creaminess perfectly tames the curry's heat without losing any brightness.
- Every bite pops with fresh summer flavors and bold spices, and it's remarkably forgiving if you need to improvise with veggies.
02 -
- If the curry paste burns even slightly, its bitterness will linger—keep the heat moderate and move swiftly at this step.
- Letting the chicken marinate longer (even 30 minutes) makes it incredibly flavorful, so prep ahead if you can.
03 -
- Using full-fat coconut milk ensures the sauce stays luscious without splitting.
- Grate ginger right over the pot so none of its precious juice is left behind—it makes the aroma irresistible.