Simple Spicy Summer Coconut Chicken (Print-Friendly Format)
Juicy chicken with coconut milk, summer vegetables, and mango-ginger topping for a bright, flavorful meal.
# Required Ingredients:
→ Main Ingredients
01 -
30 ml extra virgin olive oil
02 -
450 g boneless skinless chicken breast, cubed
03 -
1 tsp smoked paprika
04 -
0.5 to 1 tsp cayenne pepper, to taste
05 -
3 to 4 tbsp red curry paste
06 -
0.25 tsp ground cinnamon
07 -
28 g salted butter
08 -
1 medium shallot, chopped
09 -
1 tbsp fresh ginger, finely chopped
10 -
2 tbsp fresh thyme leaves
11 -
2 cups mixed summer vegetables (zucchini, bell peppers, corn, summer squash), chopped
12 -
600 ml canned coconut milk
13 -
1 tbsp fish sauce or tamari or soy sauce
14 -
Salt, to taste
15 -
Black pepper, to taste
16 -
15 g fresh basil, chopped
→ Mango Ginger Salsa
17 -
1 ripe mango, chopped
18 -
1 jalapeño, finely chopped
19 -
1/4 cup fresh basil leaves, torn
20 -
60 ml pickled ginger, chopped
21 -
1 tbsp ginger juice
→ Spicy Curry Butter
22 -
90 g unsalted butter
23 -
1 large pinch Korean or regular chili flakes
24 -
1 tbsp fresh thyme leaves
25 -
Salt, to taste
# How to Make It:
01 -
Heat the olive oil in a large skillet over medium-high. Add chicken breast, smoked paprika, cayenne pepper, salt, and black pepper. Sauté for 3 minutes until the chicken is just turning golden. Stir in red curry paste, ground cinnamon, butter, shallot, ginger, and thyme. Cook for an additional 2 minutes, stirring regularly.
02 -
Incorporate the chopped summer vegetables, stirring to combine. Sauté for 5 minutes. Pour in coconut milk and fish sauce (or tamari/soy sauce), adjusting salt if necessary. Simmer for 5–10 minutes until the chicken is cooked through and the sauce has thickened. Stir in the chopped basil immediately before removing from heat.
03 -
In a mixing bowl, combine the chopped mango, jalapeño, torn basil leaves, pickled ginger, and ginger juice. Mix gently and set aside.
04 -
Melt butter in a small skillet over medium heat. Add chili flakes and cook until the butter turns lightly golden and fragrant. Remove from heat and stir in fresh thyme and salt.
05 -
Spoon the chicken curry and sauce over cooked rice. Top with mango ginger salsa. Drizzle the spicy curry butter over the top. Optionally serve with naan for dipping.
# Additional Information:
01 -
For an extra layer of flavor, use freshly picked herbs and ripe, in-season mango for the salsa.
02 -
Substitute summer vegetables according to availability, keeping the total quantity consistent for balanced texture.