Spicy Summer Coconut Chicken (Print Version)
Zesty coconut chicken with summer vegetables, red curry paste and lime for bright, creamy heat.
# Recipe Ingredients:
→ 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 red bell pepper, thinly sliced
07 - 1 yellow bell pepper, thinly 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, to taste
16 - 13.5 ounces coconut milk (1 can)
17 - 1 teaspoon ground turmeric
18 - 1/2 teaspoon ground coriander
19 - 1 teaspoon granulated sugar
20 - Salt and black pepper, to taste
→ To Finish
21 - 1/4 cup fresh cilantro, chopped
22 - 1 fresh red chili, thinly sliced (optional)
23 - Lime wedges, for serving
24 - Steamed jasmine rice, for serving
# Directions:
01 - Combine chicken pieces with 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 chopped onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until aromatic.
03 - Stir in the red curry paste, ground turmeric, and ground coriander. Cook for 1 minute, stirring constantly.
04 - Add the marinated chicken to the pan. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned.
05 - Pour in coconut milk, sugar, salt, and black pepper. Combine well and bring to a gentle simmer.
06 - Add the red and yellow bell peppers, zucchini, cherry tomatoes, and snap peas. Simmer uncovered for 10 to 15 minutes until the chicken is cooked through and vegetables are tender yet vibrant.
07 - Taste the curry and adjust salt, pepper, or spice level if desired.
08 - Serve hot over steamed jasmine rice. Garnish with chopped cilantro, sliced red chili, and lime wedges.
# Expert Advice:
01 -
- The way creamy coconut milk tames the fierce heat of curry paste is absolutely magical
- Summer vegetables stay crisp and colorful instead of turning into mushy disappointments
- Its ready in under an hour but tastes like it simmered all afternoon
02 -
- Coconut milk brands vary wildly in thickness, so buy full-fat and shake the can well
- Summer vegetables overcook quickly, so add firm ones first and delicate tomatoes last
03 -
- Prep all ingredients before you start cooking once the curry paste hits the pan, things move fast
- Fresh curry paste from an Asian grocery store is worth the extra trip