Simple Spicy Summer Coconut Chicken Curry
The simplest one-pot meal, it's quick to make and always comes out so flavorful and delicious!
Foto: Half Baked Harvest
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
Steps
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 2 tablespoons | - | - |
| boneless skinless chicken breast | 1 pound | - | - |
| smoked paprika | 1 teaspoon | Rp 40.000/kg | Rp 200 |
| -1 teaspoon cayenne pepper | 0.5 | - | - |
| -4 tablespoons red curry paste | 3 | - | - |
| cinnamon | 0.25 teaspoon | - | - |
| salted butter | 2 tablespoons | - | - |
| shallot | 1 | - | - |
| chopped fresh ginger | 1 tablespoon | - | - |
| fresh thyme | 2 tablespoons | - | - |
| chopped summer vegetables | 2 cups | - | - |
| canned coconut milk | 1 cups | - | - |
| fish sauce | 1 tablespoon | - | - |
| fresh chopped basil | 0.5 cup | - | - |
| mango | 1 | - | - |
| jalapeño | 1 | - | - |
| pickled ginger | 0.25 cup | - | - |
*Estimated market prices, may vary by region
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