Simple Spicy Summer Coconut Chicken

This Simple Spicy Summer Coconut Chicken Curry is a go-to for busy nights when I crave bold flavor without a lot of fuss. Packed with fresh summer vegetables and aromatic spices, this recipe comes together quickly in one pot and is deeply satisfying served over a bowl of rice. The spicy curry butter and mango topping take each bite over the top.

When I first made this for a family dinner outside in the garden everyone went back for seconds and even the picky eaters were licking their plates

Ingredients

• Extra virgin olive oil: adds richness and helps brown the chicken
• Boneless skinless chicken breast: choose fresh chicken for the most tender texture
• Smoked paprika: gives smoky depth try Spanish style if possible
• Cayenne pepper: brings an adjustable spicy kick
• Red curry paste: opt for Thai brands with bold flavor
• Cinnamon: introduces subtle warmth ground is best
• Salted butter: adds a glossy finish use high-quality butter for best taste
• Shallot: look for firm dry bulbs for best flavor
• Fresh ginger: should be heavy firm and fragrant
• Fresh thyme: adds a garden-fresh herbal note
• Summer vegetables like zucchini bell peppers corn and squash: use whatever looks best at the market
• Canned coconut milk: full fat creates an extra luscious sauce
• Fish sauce tamari or soy sauce: for umami depth choose according to dietary needs
• Fresh chopped basil: sweet or Thai variety brings vibrant freshness
• Mango: pick a ripe one for juicy sweetness
• Jalapeño: adjust to your heat level
• Pickled ginger: adds tangy bright contrast

Step-by-Step Instructions

Prepare the Chicken:

Combine the oil chicken smoked paprika cayenne pepper salt and pepper in a large skillet. Set over medium-high heat and cook for three minutes stirring occasionally so the chicken browns evenly on all sides

Build the Flavor Base:

Add the curry paste cinnamon butter shallot chopped fresh ginger and thyme into the skillet. Sauté everything for two more minutes stirring often to coat the chicken in all those fragrant aromatics. The spices should really start to bloom and the shallots soften

Cook the Vegetables and Simmer:

Toss in your chopped summer vegetables making sure they are cut to similar sizes so they cook evenly. Let these cook for five minutes stirring as needed. Pour in the coconut milk and your choice of fish sauce tamari or soy sauce. Season with more salt as needed. Let everything simmer gently for five to ten minutes until the chicken is fully cooked and the sauce thickens to your liking. Stir in a handful of fresh chopped basil

Make the Mango Topping:

In a mixing bowl combine your diced mango jalapeño freshly torn basil leaves and pickled ginger. Add a splash of ginger juice if you have it. Mix well so everything is coated and set aside

Prepare the Spicy Curry Butter:

Melt six tablespoons of good butter in a small skillet over medium heat. Add a generous pinch of Korean or regular chili flakes. Cook for about three minutes until the butter is lightly golden and smells nutty. Remove from the heat and toss in another tablespoon of fresh thyme plus a pinch of salt

Serve:

Spoon the chicken and its sauce generously over hot rice. Top with the spicy mango mixture and drizzle over the warm curry butter. Serve with naan on the side for dipping into the extra sauce

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My favorite part of this curry is how the coconut milk mellows out the spices while the sweet mango and basil bring such brightness to each bite. The first time my family tasted the spicy curry butter they insisted it be on the table for every curry night since

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat adding a splash of coconut milk or water to loosen the sauce. This curry also freezes well for up to two months. Let it thaw in the fridge before reheating for best texture

Ingredient Substitutions

If you do not have chicken breast you can use boneless thighs for richer flavor. Swap in whatever summer vegetables you have—green beans broccoli or even eggplant work beautifully here. For a meatless version try firm tofu or chickpeas. If you are out of fresh ginger ground ginger can stand in just use half the amount

Serving Suggestions

Serve this curry over your favorite rice—jasmine basmati or even cauliflower rice for a lighter meal. It pairs wonderfully with warm naan or roti to soak up the creamy sauce. Add a crisp cucumber salad or quick pickled onions on the side for extra refreshment

Cultural Context

This curry draws inspiration from Thai coconut curries with a playful summer twist. The spicy butter and bright mango salsa reflect my habit of mixing global flavors into homey weeknight meals. It is the kind of dish that feels both exotic and familiar comfort

Frequently Asked Questions About Recipes

→ How can I adjust the spice level?

Reduce cayenne pepper and jalapeño, or add more coconut milk to mellow the heat. Customize spicy curry butter to your taste.

→ What vegetables work best in this dish?

Use any combination of summer favorites such as zucchini, bell peppers, corn, and summer squash for color and flavor.

→ Is this chicken dish suitable for meal prep?

Yes, it keeps well in the fridge for up to 3 days. Reheat gently and add fresh basil when serving for best taste.

→ Can I use chicken thighs instead of breast?

Absolutely, chicken thighs are juicy and work well. Adjust cooking time to ensure they are cooked through.

→ What sides go well with this dish?

Serve over fluffy rice or with warm naan to soak up the flavorful coconut sauce and spicy curry butter.