Description
This Simple Spicy Summer Coconut Chicken Curry is a quick and easy dish combining tender chicken thighs with creamy coconut milk and fresh spices to create a vibrant, flavorful meal perfect for warm evenings. It balances lively heat with tropical undertones, offering a comforting yet light curry packed with bold summer flavors.
Ingredients
Units
Scale
Protein
- 1 lb chicken thighs, skinless and boneless, cut into bite-sized pieces
Dairy & Oils
- 1 cup coconut milk (or coconut cream for richer curry)
- 2 tbsp olive oil or coconut oil
Vegetables & Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated or minced
- 2 fresh chili peppers, chopped (adjust to taste)
Spices & Herbs
- 1 tbsp curry powder
- 1 tsp turmeric powder
- Salt, to taste
- Black pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
Finishing Touches
- Juice of 1 lime
Instructions
- Prep Your Ingredients: Chop onions, garlic, and fresh chili peppers to create the aromatic base. Cut chicken thighs into bite-sized pieces to ensure even cooking and flavor absorption.
- Sauté the Aromatics: Heat oil in a skillet over medium heat. Add onions, garlic, ginger, and chilies and cook for about 3-4 minutes until fragrant and softened, releasing their aromas.
- Brown the Chicken: Add chicken pieces to the skillet and cook until golden brown on the outside, sealing in juices for enhanced flavor and tenderness.
- Add Spices: Sprinkle curry powder and turmeric over the chicken and aromatics. Stir constantly to lightly toast the spices, allowing their flavors to bloom and infuse the dish.
- Pour in Coconut Milk: Slowly add coconut milk while stirring to combine into a smooth sauce. Bring to a gentle simmer and let cook for about 10 minutes to thicken the sauce and meld the flavors.
- Finish with Lime and Cilantro: Just before serving, squeeze fresh lime juice over the curry and sprinkle chopped cilantro on top to add brightness and balance the richness.
Notes
- Use skinless, boneless chicken thighs for the best tenderness and flavor.
- Toast curry powder briefly to release essential oils and deepen the taste.
- Adjust spice levels by varying the amount or type of fresh chilies; removing seeds reduces heat.
- Let the curry simmer slowly to allow full flavor development and sauce thickening.
- Use fresh herbs and lime juice for the brightest, most vibrant flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg