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This Simple Spicy Summer Coconut Chicken Curry is quick to make and full of yummy island flavors. It’s made with spicy gingered mango, flavorful red curry paste, lots of ginger, shallots, and creamy coconut milk. The chicken is simmered in a sauce of garden vegetables and served with a bright mango topping. A side of rice and fresh naan – for soaking up all that yummy curry sauce – make this dish so delicious.
There’s nothing I enjoy more than a summer curry or stir-fry. Throw everything in a skillet with some seasonings, then serve with rice. The simplest of dinners that always comes out so flavorful and delicious.
Curries might be my favorite, however. They’re summer comfort food with lots of fresh vegetables and a creamy sauce. And they’re usually coconut based, which is my favorite.
Today I’m sharing a new summer curry that came together so wonderfully. I’ve been excited to share this for days! This spicy curry is all about the sauce. It’s creamy but seasoned up with a mix of tropical Jamaican-inspired spices and Thai red curry paste.
I used a lot of ginger and shallots, then all the summer produce in my fridge: sweet yellow corn, zucchini, and red bell peppers.
This is how I make a simple summer curry
Step 1: make the ginger rice
Technically this is not a part of the recipe, but I’m going to tell you how to make it here because I love this rice so much.
Bring 2 cups of coconut milk and 1 cup of water to a boil. Then add in 2 cups of dry basmati rice and about 1/3 cup of pickled sushi-style ginger. Quickly cover the pot with a tight-fitting lid and reduce the heat to LOW. Cook over low heat for 10-15 minutes. Turn the heat off and let sit for another 15 minutes.
During this time, do not take any peaks inside. When the rice is ready, fluff with a fork. I adore the addition of creamy coconut and ginger, it really makes the rice so special!
Step 2: make the curry
Start with the chicken. Cook it in a skillet with smoked paprika, cayenne, and pepper. Then add curry paste, a couple squares of butter, the shallots, fresh ginger, and thyme.
Once that has cooked and is fragrant, add the vegetables. You can use any mix of vegetables you love, I use fresh summer corn, zucchini, and red bell peppers.
Mix in the coconut milk. Then add a dash of cinnamon and some fish sauce (alternatively, use tamari or soy sauce). Let the sauce cook until it thickens up.
Step 3: the mango
Toss together a diced mango along with jalapeños and pickled ginger. This is a sweet, spicy bite that you can spoon over your curry.
It balances the dish out so beautifully.
Step 4: serve and enjoy
Spoon the rice into bowls. Then spoon the curry and sauce over the rice. I love to drizzle over a spicy curry butter and finish with fresh basil.
For serving, add a side of warm naan – the best!
This dish is definitely becoming a quick weeknight family favorite. It’s also fun because you can use any mix of summer produce!
Looking for other quick summer curries? Here are some favorites:
Coconut Curry Salmon with Garlic Butter
Saucy Coconut Curry with Rice Noodles and Garden Vegetables
Weeknight 30 Minute Coconut Curry Chicken Meatballs
20 Minute Red Curry Basil Garlic Oil Noodles
Lastly, if you make this Simple Spicy Summer Coconut Chicken Curry be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Simple Spicy Summer Coconut Chicken Curry
Servings: 4
Calories Per Serving: 632 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breast, cubed
- 1 teaspoon smoked paprika
- 1/2-1 teaspoon cayenne pepper
- 3-4 tablespoons red curry paste
- 1/4 teaspoon cinnamon
- 2 tablespoons salted butter
- 1 shallot, chopped
- 1 tablespoon chopped fresh ginger
- 2 tablespoons fresh thyme
- 2 cups chopped summer vegetables: zucchini, bell peppers, corn, summer squash
- 2 1/2 cups canned coconut milk
- 1 tablespoon fish sauce, tamari, or soy sauce
- 1/2 cup fresh chopped basil
- 1 mango, chopped
- 1 jalapeño, chopped
- 1/4 cup pickled ginger, chopped
Instructions
- 1. In a large skillet, combine the oil, chicken, paprika, cayenne, salt, and pepper. Set over medium-high heat, then cook for 3 minutes. Add the curry paste, cinnamon, butter, shallot, ginger, and thyme. Cook another 2 minutes.2. Mix in the vegetables, let cook 5 minutes, then pour in the coconut milk and fish sauce. Season with salt. Cook 5-10 minutes until the chicken is cooked through and the sauce has thickened. Stir in the basil.3. In a bowl, combine the mango, jalapeño, 1/4 cup freshly torn basil leaves, pickled ginger, and 1 tablespoon ginger juice. 4. Serve the chicken and sauce over rice and with spicy ginger mango and curry butter (below). Serve with naan for soaking up all that sauce.
Spicy Curry Butter
- 1. In a small skillet, melt 6 tablespoons butter with a big pinch of Korean or regular chili flakes. Cook until lightly golden, then remove from the heat and add 1 tablespoon fresh thyme and season with salt. Spoon the sauce over the curry.
Notes
To make ginger rice:
Bring 2 cups of coconut milk and 1 cup of water to a boil. Then add in 2 cups of dry basmati rice and about 1/3 cup of pickled sushi-style ginger. Quickly cover the pot with a tight-fitting lid and reduce the heat to LOW. Cook over low heat for 10-15 minutes. Turn the heat off and let sit for another 15 minutes.
During this time, do not take any peaks inside. When the rice is ready, fluff with a fork. I adore the addition of creamy coconut and ginger, it really makes the rice so special!
LOVE this easy and incredibly delicious recipe! I’ve made it twice already for different crowds and everyone loved it. The second time I used shrimp and it was amazing. Thanks for another winner!
Hey there! Thanks so much for trying out the recipe! I’m sooo glad you loved it! xT
This recipe was amazing! Perfect for a cozy summer weeknight and a great recipe to use fresh summer vegetables. Will be adding this to my dinner rotation.
Hey! Thank so much for trying out the recipe! I’m so glad you loved it! xT
Made this tonight and it was delicious!! The perfect summer curry!
Hi Nadine,
So glad to hear that this dish turned out well for you, thanks for making it! Have a great Saturday! xT
Ridiculous! So good. So easy. So flexible and versatile. I had to improvise, so I used fresh jalapeños, garlic instead of shallots, and soy instead of tamari (I didn’t have any on hand). Excellent recipe. Health and delicious too! Thank you! My family raved about it all night.
Hi Kathy,
Happy Friday!! I am thrilled to hear that this recipe was such a hit! Thanks so much for giving it a try!😎☀️ xT
This was delicious! So savory and a mouthwatering combination of flavors. I also used sweet potato because I had it on hand. I omitted the butter sauce because I thought the curry tasted excellent without and wanted to save a few calories 🙂 will make again for sure!
Hi Kassandra,
Happy Wednesday!!🫐🍒🍓 I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
How would you adjust this recipe so that it’s not spicy? I have a few family members that can’t handle the heat or ginger.
Hi Dana,
I would skip the cayenne and paprika and reduce your red curry paste to 2 tablespoons. Please let me know if you have any other questions, I hope you love this dish! xT
How would you adjust the recipe for vegetarians (re: omit the chicken)? Looks delicious!
Hi Josie,
I would skip the chicken and add some more veggies that you enjoy:) Let me know if you have any other questions, I hope you love this dish! xx
Made this last night and my husband, a man of few words :), said 3 times “Wow this is so good!” I had fresh corn, squash and bell peppers from the farmer’s market so it was super easy. For those who get Bon Appetit, there is an article this month about a canned red curry paste. If you can find this, it is great.
Hi Saria,
Lol love this! So glad to hear that the dish turned out well for you and thanks so much for making it:) xT
Hi Tieghan,
This recipe sounds yummy ! One problem, the only thing in the world I’m allergic to is mango. Please give me a sustitute. Love your Sunday email…and I have all your super books.
Delious Wishes
Yvonne
Hi Yvonne,
Pineapple would also work well here:) Please let me know if you have any other questions, I hope you love this recipe! xT
This was excellent. We love Thai and this was every bit as good as the Red Curry we get at our neighborhood Thai restaurant. Delicious and I’m impressed I made it!
Hi Pam,
Happy Sunday!! I appreciate you making this recipe and sharing your feedback, thanks so much for making it:)
I made this last week and it was really, really good. The spicy curry butter and mango/jalapeno side absolutely made this dish. HOWEVER … 1. This is not a quick recipe. There is lot of prep and not really suitable for a weeknight unless you do your chopping ahead of time. In fact, the spicy curry butter and mango/jalapeno side could be made ahead of time, too (except add the basil to the side before serving and reheat the butter if it sets up). 2. 4-1/2 cups of coconut milk is a LOT for four people. I cooked my rice in chicken broth and the ginger and it was still wonderful. I mean, anything with ginger is wonderful. 3. When I printed the recipe, the cinnamon was not mentioned in the list of ingredients, only in the instructions. I see now that it has been added. I did add about a 1/4 teaspoon, and I do think it’s a necessary ingredient. This made quite a bit of extra sauce, and I am looking forward to adding shrimp to it and putting it over fettucine. It really is delicious!
Hi Mary Kay,
Thanks for trying this recipe and sharing your feedback! Sorry to hear it took longer than expected! Let me know if you give it another try! xT
Hi
Do you have a naan recipe you use?
Lovely Curry as well, we loved it!
Hi Sarah,
Wonderful!! I love to hear that this recipe turned out well for you, thank you so much for giving it a try! Yes, here is the naan recipe:
https://www.halfbakedharvest.com/herbed-garlic-butter-naan/
Have a great weekend:) xx
Delicious! Super flavorful sauce. I used 4 cups of veggies and will use even more next time. The prep time was at least 4x what’s stated on the recipe. All of the veggie and mango chopping, peeling and dicing fresh ginger and a shallot, picking the thyme off the stems, etc. takes way more than 10 minutes.
Hi Kate,
Wonderful!! So glad to hear that this dish was a hit, thanks so much for making it and your comment! xT
This was delicious. I actually used 4 cups of veggies and only one full can of coconut milk. I didn’t want it too soupy. It came out with a wonderful deep spicy flavor. I hit it with a squeeze of lime right before serving too!
Hi Amy,
Happy Friday!!🫐🍓 I love to hear that this recipe was enjoyed, thanks a lot for your comment and making it! xT
Hubby and I LOVED this dish. Figured out when to add the fish sauce/soy sauce. Just need to adjust the prep time. I know I’m slow, but it took at least 20 minutes just to prep the thyme. Best decision was to prep all the ingredients first, then start cooking. Your recipes are always so flavorful. Hubby likes heat to his dishes, me not so much and my 94 year-old Mom (who still drives and lives on her own) doesn’t taste most food (not due to COVID, just age). We three equally love your recipes. Thanks for your dedication and talent.
Cathy M
Hi Cathy,
Thanks so much for trying this dish and sharing your feedback! Sorry about the cook time:) So glad to hear it was enjoyed! xT