Name: Spicy Coconut Chicken Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: – 2 tablespoons (30 ml) vegetable oil; – 1 pound (450 g) boneless skinless chicken breast, cubed; – 1 teaspoon (5 ml) smoked paprika; – 1/2-1 teaspoon (8 ml) cayenne pepper; – 3-4 tablespoons (45-60 ml) red curry paste; – 1/4 teaspoon (1 ml) cinnamon; – 2 tablespoons (30 ml) salted butter; – 1 shallot, chopped; – 1 tablespoon (15 ml) chopped fresh ginger; – 2 tablespoons (30 ml) fresh thyme; – 2 cups (300 g) chopped summer vegetables: zucchini, bell peppers, corn, summer squash; – 2 1/2 cups (600 ml) canned coconut milk; – 1 tablespoon (15 ml) soy sauce; – 1/2 cup (120 ml) fresh chopped basil; – 1 mango, chopped; – 1 jalapeño, chopped; – 1/4 cup (60 ml) pickled ginger, chopped

Description

Learn how to make a delicious Spicy Coconut Chicken Curry that will tantalize your taste buds. This easy recipe is perfect for a flavorful meal at home.

Ingredients

– 2 tablespoons (30 ml) vegetable oil
– 1 pound (450 g) boneless skinless chicken breast, cubed
– 1 teaspoon (5 ml) smoked paprika
– 1/2-1 teaspoon (8 ml) cayenne pepper
– 3-4 tablespoons (45-60 ml) red curry paste
– 1/4 teaspoon (1 ml) cinnamon
– 2 tablespoons (30 ml) salted butter
– 1 shallot, chopped
– 1 tablespoon (15 ml) chopped fresh ginger
– 2 tablespoons (30 ml) fresh thyme
– 2 cups (300 g) chopped summer vegetables: zucchini, bell peppers, corn, summer squash
– 2 1/2 cups (600 ml) canned coconut milk
– 1 tablespoon (15 ml) soy sauce
– 1/2 cup (120 ml) fresh chopped basil
– 1 mango, chopped
– 1 jalapeño, chopped
– 1/4 cup (60 ml) pickled ginger, chopped

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Instructions

Heat a large frying pan and add the vegetable oil, chicken pieces, smoked paprika, cayenne, salt, and pepper. Cook on medium-high for 3 minutes. Toss in the red curry paste, cinnamon, butter, chopped shallot, fresh ginger, and thyme. Sauté for another 2 minutes.
Incorporate the summer vegetables and let them cook for 5 minutes, then add the coconut milk and soy sauce. Season with salt. Simmer for 5-10 minutes until the chicken is fully cooked and the sauce thickens. Fold in the fresh basil.
In a separate bowl, mix together the chopped mango, jalapeño, torn basil leaves, pickled ginger, and ginger juice.
Present the chicken curry over rice, accompanied by the spicy ginger mango mix. Pair with naan to soak up the delicious sauce.
In a small pan, melt some butter with a generous pinch of chili flakes until it turns lightly golden. Remove from heat, add fresh thyme, and season with salt. Drizzle this over the curry.

Notes

Marinate chicken in a blend of smoked paprika, cayenne, and salt for richer flavor.
Add colorful summer veggies like bell peppers and zucchini for texture and visual appeal.
Adjust red curry paste and cayenne to taste, ensuring it’s not too spicy. Garnish with basil and lime for presentation.