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 HarvestIngredients
- 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
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.
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.
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