Spicy Summer Coconut Chicken Curry is a bright and flavorful dish that brings together tender chicken pieces simmered in a creamy coconut sauce with a kick of heat. Fresh ingredients like fragrant spices, chili peppers, and a touch of lime make this curry feel light and refreshing, perfect for warm weather meals.
I love making this curry during the summer because it feels satisfying without being too heavy. The coconut milk adds a gentle sweetness that balances the spicy notes just right. When I cook it, I always add a little extra chili if I’m in the mood for more heat, but it’s easy to adjust so everyone at the table can enjoy it.
My favorite way to serve this curry is over fluffy jasmine rice with a side of crisp cucumber salad to cool things down. It’s one of those dishes that brings comfort and excitement at the same time—a tasty meal that’s great for sharing with family or friends on any sunny day.
Key Ingredients & Substitutions
Chicken Thighs: I prefer chicken thighs because they stay juicy and tender during cooking. You can use chicken breasts, but they might dry out faster. For a vegetarian option, try firm tofu or chickpeas.
Coconut Milk: Full-fat coconut milk gives the curry its creamy, rich texture. Light coconut milk works too but with less creaminess. You could also use coconut cream for a thicker sauce.
Thai Red Curry Paste or Curry Powder: These bring warm spices and heat. Use whichever is easiest to find. If you want less heat, reduce the amount or omit fresh chilies, and add smoked paprika for flavor instead.
Fresh Ginger and Garlic: These add fresh, zesty flavors. If you have ground ginger, use ½ teaspoon, but fresh always tastes brighter. Garlic powder can work but is less bold.
Vegetables (Bell Pepper, Green Beans): They give crunch and color. Feel free to swap with snap peas, zucchini, or carrots depending on what you like or have on hand.
How Can You Get the Perfect Balance of Heat and Creaminess?
The key is layering flavors gradually and tasting as you go. Here’s my simple method:
- Sauté Aromatics: Cook onion, garlic, and ginger slowly to build a deep base flavor without burning.
- Add Spices and Curry Paste: Briefly fry them to release their aromas – don’t skip this step!
- Brown the Chicken: This adds savory depth. Don’t crowd the pan or the chicken will steam instead of brown.
- Simmer with Coconut Milk: Bring it to a gentle simmer; high heat can split the coconut milk, making the curry look oily.
- Adjust Heat: Add fresh chilies or chili flakes little by little. You can always add more but it’s hard to reduce heat once in.
- Balance with Lime Juice and Sugar: Lime juice brightens and balances the spices, while a touch of sugar rounds out the flavors.
Taking it slow and tasting at each stage helps you create a creamy, spicy curry that’s just right for your preference.
Equipment You’ll Need
- Large skillet or sauté pan – perfect for browning chicken and simmering the curry all in one place.
- Sharp knife – helps you cut chicken and vegetables quickly and safely.
- Cutting board – a sturdy surface to prep all your ingredients with ease.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pan.
- Measuring spoons and cups – to get your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a quicker cook time and light seafood flavor that pairs well with coconut milk.
- Add diced sweet potatoes or pineapple chunks for a sweet contrast to the spicy curry.
- Stir in fresh basil or mint leaves at the end for a fresh herbal twist.
- Use creamy peanut butter stirred into the sauce for a nutty richness and thicker texture.
Spicy Summer Coconut Chicken Curry
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs (700 g) boneless, skinless chicken thighs, cut into chunks
- 1 tbsp coconut oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 red Thai chilies or red chili flakes (adjust to taste)
- 1 red bell pepper, sliced into thin strips
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1-2 tsp curry powder or 2 tbsp Thai red curry paste
- 1 tsp ground turmeric
- ½ tsp ground cumin
- 1 can (14 oz/400 ml) coconut milk (full fat for creaminess)
- ½ cup chicken broth or water
- 1 tbsp fish sauce (optional, for depth)
- 1 tsp brown sugar or palm sugar
- Juice of 1 lime
- Fresh cilantro leaves, chopped for garnish
- Cooked jasmine rice, for serving
- Lime wedges, for garnish
How Much Time Will You Need?
This dish takes about 10-15 minutes to prepare, including chopping and prepping ingredients, and about 20-25 minutes to cook. Total cooking time is roughly 30-40 minutes. It’s a quick meal that packs lots of flavor, perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the coconut or vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until it’s soft and fragrant. Next, add the minced garlic, grated ginger, and sliced red chilies. Stir and cook for another 1-2 minutes to release their wonderful aromas.
2. Add Spices and Brown the Chicken:
Mix in the curry powder (or Thai red curry paste), turmeric, and cumin. Cook for about 1 minute, stirring constantly, until the spices are fragrant. Then add the chicken pieces to the skillet and cook them for 4-5 minutes, turning occasionally, until they are lightly browned on all sides.
3. Simmer with Coconut Milk and Vegetables:
Pour in the coconut milk and the chicken broth or water. Stir everything together and bring the mixture to a gentle simmer. Add the green beans and red bell pepper strips. Cover the skillet and let it cook for 8-10 minutes, until the chicken is fully cooked and the vegetables are tender but still colorful.
4. Final Touches and Serving:
Stir in fish sauce (if using), brown sugar, and lime juice. Taste the curry and adjust seasoning if needed, adding salt or more chili for heat. Remove from heat and sprinkle fresh cilantro on top. Serve the curry hot alongside fluffy jasmine rice and lime wedges for squeezing over the dish to add extra brightness.
Can I Use Frozen Chicken for This Curry?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture, which helps with better browning.
Can I Make This Curry Ahead of Time?
Absolutely! Prepare the curry up to step 7, then cool and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove before serving, adding a splash of water or broth if the sauce thickens too much.
What Can I Substitute for Thai Red Curry Paste?
If you don’t have Thai red curry paste, use 1-2 teaspoons of curry powder as a simple alternative. You may want to add a pinch of chili flakes for heat and a little extra ginger for that fresh kick.
How Should I Store Leftover Curry?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat on the stove or microwave until warmed through, stirring occasionally for even heating. The flavors often improve after a day!
