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This Simple Spicy Summer Coconut Chicken Curry is quick to make and full of yummy island flavors. It’s made with spicy gingered mango, flavorful red curry paste, lots of ginger, shallots, and creamy coconut milk. The boneless chicken is simmered in a sauce of garden vegetables and served with a bright mango topping. A side of rice and fresh naan – for soaking up all that yummy curry sauce – make this dish so delicious.
There’s nothing I enjoy more than a summer chicken curry recipe or stir-fry. Throw everything in a skillet with some seasonings, then serve with rice. The simplest of dinners that always comes out so flavorful and delicious.
Curries might be my favorite, however. They’re summer comfort food with lots of fresh vegetables and a creamy sauce. And they’re usually coconut based, which is my favorite.
Today I’m sharing a new summer curry that came together so wonderfully. I’ve been excited to share this for days! This spicy curry is all about the sauce. It’s creamy but seasoned up with a mix of tropical Jamaican-inspired spices and Thai red curry paste.
I used a lot of ginger and shallots, then all the summer produce in my fridge: sweet yellow corn, zucchini, and red bell peppers.
This is how I make a simple summer curry
Step 1: make the ginger rice
Technically this is not a part of the recipe, but I’m going to tell you how to make it here because I love this rice so much.
Bring 2 cups of coconut milk and 1 cup of water to a boil. Then add in 2 cups of dry basmati rice and about 1/3 cup of pickled sushi-style ginger. Quickly cover the pot with a tight-fitting lid and reduce the heat to LOW. Cook over low heat for 10-15 minutes. Turn the heat off and let sit for another 15 minutes.
During this time, do not take any peaks inside. When the rice is ready, fluff with a fork. I adore the addition of creamy coconut and ginger, it really makes the rice so special!
Step 2: make the curry
Start with the chicken. I like to use chicken breasts, but chicken thighs are great too. Cut into bite-sized pieces. Cook it in a skillet with a spice blend of smoked paprika, cayenne, and pepper. Then add curry paste, a couple squares of butter, the shallots, fresh ginger, and thyme.
Once that has cooked and is fragrant, add the vegetables. You can use any mix of vegetables you love, I use fresh summer corn, zucchini, and red bell peppers.
Mix in the coconut milk. Then add a dash of cinnamon and some fish sauce (alternatively, use tamari or soy sauce). Let the sauce simmer until it thickens up.
Step 3: the mango
Toss together a diced mango along with jalapeños and pickled ginger. This is a sweet, spicy bite that you can spoon over your curry.
It balances the dish out so beautifully.
Step 4: serve and enjoy
Spoon the rice into bowls. Then spoon the curry and sauce over the rice. I love to drizzle over a spicy curry butter and finish with fresh basil.
For serving, add a side of warm naan – the best!
This dish is definitely becoming a quick weeknight family favorite. It’s also fun because you can use any mix of summer produce!
Looking for other quick summer curries? Here are some favorites:
Coconut Curry Salmon with Garlic Butter
Saucy Coconut Curry with Rice Noodles and Garden Vegetables
Weeknight 30 Minute Coconut Curry Chicken Meatballs
20 Minute Red Curry Basil Garlic Oil Noodles
Lastly, if you make this Simple Spicy Summer Coconut Chicken Curry be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Simple Spicy Summer Coconut Chicken Curry
Servings: 4
Calories Per Serving: 632 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
Instructions
- 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.
Spicy Curry Butter
- 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.
Notes
To make ginger rice:
Bring 2 cups of coconut milk and 1 cup of water to a boil. Then add in 2 cups of dry basmati rice and about 1/3 cup of pickled sushi-style ginger. Quickly cover the pot with a tight-fitting lid and reduce the heat to LOW. Cook over low heat for 10-15 minutes. Turn the heat off and let sit for another 15 minutes.
During this time, do not take any peaks inside. When the rice is ready, fluff with a fork. I adore the addition of creamy coconut and ginger, it really makes the rice so special!
This post was originally published on July 13, 2023
Used leftover homemade curry from the HBH Super Simple Coconut Chicken Tikka Masala recipe. Another delicious recipe!
Hey Jaime,
Amazing!! Love to hear that this recipe turned out well for you, thanks for making it and Happy Monday! xT
This was delicious! Had some guests over and the entire thing was eaten before the night was up. Very summery take on curry! We used a lot of fresh corn, zuchini, and red pepper, and enough corn to make us think it was a curry version of corn chowder! haha..
Would plan on a little longer prep time to cut everything.
Hi Elizabeth,
Love it!! So glad to hear that this dish turned out well for you and I appreciate you making it:) xT
I made this last night. I used tofu instead of the chicken and it worked great. I didn’t precook the tofu at all, it cooked in the sauce and was delicious. The trick of adding coconut milk & pickled ginger juice to the rice really kicked it up a notch!
Hey Lynn,
Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! Great idea to use tofu! xT
Oh my gosh!!! This! And don’t skip the mango relish… so so amazing!! Thanks again Teigan for a keeper!!!
Hi Tresa,
Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! xT
Served this last night for guests with us. The Naan break accompaniment and the mango topping was a hit, and most felt it wasn’t that spicey. I may have been a tad shy with the red curry and actually forgot to add the Fish Sauce! I made a double batch, so when I corrected the seasoning today, it was perfect! Don’t be afraid to add the full amount of spice it calls for, as the rice and bread and coconut milk all temper the heat. Very flavorful, especially with fresh herbs! Super healthy too.
Hi Diane,
Happy Sunday!!🍋☀️ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! xT
I’m planning to make this tasty sounding curry this week, but I have 1 and 2 year old babes and am worried about the spice. It seems the two things I could do are leave out the cayenne from the sauce (Should I add extra paprika to replace the cayenne?) and exclude the jalapeño from the spicy ginger mango. Am I missing any other spicy ingredients? Thanks for the help!
Hi Natalie,
I would just skip the cayenne and reduce the curry paste:) I would not add more paprika as that also has a slight kick. Please let me know if you have any other questions, I hope you love this dish! xT
About to make this but I have some questions? When do you add the fish sauce? Also it states stir in basil after it thickens- is this additional basil? How much? Chopped or?
Made last night!! However, does not say when or where to add fish sauce/soy sauce? But it’s listed in the ingredients. We just added to the actual curry with chicken and it was great but curious where its when intended
Hi Alex,
Thanks so much for making this dish and sharing your feedback! Sorry about the fish sauce, I’ll add that to the directions:) It’s added with the coconut milk! xx
This looks like a great way to use up summer veggies on hand. My family does not like spicy hot food – can the amount of curry be decreased in the recipe? Thank you.
Hi Karen,
I would skip the smoked paprika and cayenne and then just use 3 tablespoons of the red curry paste. I hope this helps! xx
This was delicious and we especially loved the ginger in the curry and the mango sauce! I was super tired so we just did plain rice and I skipped making Naan, but so filling and tasty. The mango was a nice touch to offset the heat. Yum!
Hi Lucy,
Happy Friday! I love to hear that this recipe was a hit, thanks a lot for making it and your feedback:) xT
Absolutely delicious I think a few chopped cashews would be a nice touch. But seriously prep time 10 minutes. It took me at least an hour to chop everything but it was well worth the time. Will definitely make again
Thanks so much Sherry!! I love to hear that this recipe turned out well for you and appreciate you making it! Sorry to hear this took longer than expected! Happy Friday!
This is random but I couldn’t find pickled ginger but they had Kimchi – would that be an ok substitute for the rice?
Hi Sheri,
Sure, kimchi would be yummy! Let me know how this dish turns out for you, I hope you love it! xT
In the directions you mention cinnamon but that is not an ingredient in the list. Can you clarify if this recipe uses cinnamon?
Hi Alicia,
Yes, you will want to use 1/4 teaspoon of cinnamon:) Please let me know if you have any other questions! xT
This looks so yummy… is the coconut milk for the rice canned or from a carton?
Hi Coleen,
I like to use canned coconut milk:) Please let me know if you have any other questions, I hope you love this dish! xT
I have a question….does the 2 and a half cups of coconut milk account for the ginger rice as well? Or would it be 2 1/2 cups for the sauce and then an additional 2 cups for the rice? I’m assuming that is the case but just want to clarify. Also, could you use ginger paste instead of pickled ginger for the rice? Thanks!
Hi Joy,
Those are going to be 2 separate measurements, so 2 1/2 cups in step 2 and 2 additional cups for the rice:) Please let me know if you have any other questions, I hope this recipe turns out well for you! xT
This recipe is OUTSTANDING. If you like red curry, this is a must try. It’s prep heavy but it’s an amazing weekend night dinner.
Thanks so much Katie:) I love to hear that this recipe was a hit and appreciate you making it! xT
Hi, see the directions says to add cinnamon with the chicken and other spices, but I don’t see how much cinnamon since it is not listed in the ingredient list. How much do you recommend using? Thanks, the recipe looks delicious!
Wondering same for cinnamon please
Hi Norma,
It’s 1/4 teaspoon:) Let me know how this recipe turns out for you! xT
When do you add fish sauce?
Wondering the same
Hi Heather,
You are going to use 1/4 teaspoon of cinnamon:) Please let me know if you have any other questions, I hope you love this dish! xT