Description
This Simple Spicy Summer Coconut Chicken Curry is a delightful Thai-inspired dish that combines tender chicken with a creamy coconut curry sauce infused with aromatic spices. Perfect for a quick and flavorful dinner.
Ingredients
Scale
Chicken Curry:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons coconut oil
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 (14-ounce) can full-fat coconut milk
- 1 cup cherry tomatoes (halved)
- 1 tablespoon fish sauce (or soy sauce)
- 1 teaspoon sugar (optional)
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro or Thai basil (chopped, for garnish)
Instructions
- Prepare the Curry: In a large skillet, sauté onions, garlic, and ginger. Add curry paste, turmeric, cumin, and chili flakes. Cook chicken until browned.
- Cook the Chicken: Pour in coconut milk, add tomatoes, fish sauce, and sugar. Simmer until chicken is tender.
- Finish and Serve: Stir in lime juice, garnish with herbs, and serve with rice.
Notes
- Adjust spice level to taste
- Substitute chicken breasts or tofu for thighs
- Vegetarian option: use tofu and vegetable broth
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 5g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
