Spicy Summer Coconut Chicken (Printable)
Zesty coconut chicken with bell peppers, zucchini and lime—creamy, spicy, and ready in under an hour.
# What You'll Need:
→ Chicken
01 - 1.3 lb skinless, boneless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 2 tbsp fresh lime juice
03 - 1 tbsp olive oil
04 - 1 tsp chili powder
05 - 1/2 tsp kosher salt
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 cup zucchini, sliced
09 - 1 cup cherry tomatoes, halved
10 - 1 cup snap peas, trimmed
11 - 1 medium yellow onion, finely chopped
→ Sauce & Spices
12 - 2 tbsp coconut oil
13 - 2 cloves garlic, minced
14 - 1 tbsp fresh ginger, grated
15 - 2 to 3 tbsp red curry paste, adjusted to taste
16 - 1 can (13.5 fl oz) full-fat coconut milk
17 - 1 tsp ground turmeric
18 - 1/2 tsp ground coriander
19 - 1 tsp granulated sugar
20 - Kosher salt and freshly ground black pepper, to taste
→ Garnish & Serving
21 - 1/4 cup fresh cilantro, chopped
22 - 1 fresh red chili, thinly sliced (optional)
23 - Lime wedges, for serving
24 - Steamed jasmine rice, for serving
# Directions:
01 - In a mixing bowl, combine the chicken pieces with lime juice, olive oil, chili powder, and salt. Toss to coat evenly and let rest for 15 minutes at room temperature.
02 - Heat coconut oil in a large pan or wok over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until softened and fragrant.
03 - Stir in the red curry paste, ground turmeric, and ground coriander. Cook for 1 minute, stirring constantly, until the spices are deeply fragrant and lightly toasted.
04 - Add the marinated chicken pieces to the pan. Cook for 5 to 6 minutes, turning occasionally, until the chicken is lightly browned on all sides.
05 - Pour in the coconut milk, sugar, salt, and pepper. Stir to combine and bring the mixture to a gentle simmer.
06 - Fold in the bell peppers, zucchini, cherry tomatoes, and snap peas. Simmer uncovered for 10 to 15 minutes until the chicken is cooked through and the vegetables are tender yet still vibrant in color.
07 - Taste the curry and adjust the salt, pepper, or curry paste to achieve your preferred level of heat and seasoning.
08 - Ladle the hot curry over steamed jasmine rice. Garnish with chopped cilantro, sliced red chili, and a squeeze of fresh lime from the wedges.
# Expert Tips:
01 -
- The coconut milk tames the fire just enough that you keep going back for another bite, even when your lips are tingling.
- Summer vegetables shine here in a way that most curries never allow, staying bright and slightly crisp instead of disappearing into mush.
02 -
- If you add the vegetables too early they will collapse into the sauce and you will lose the wonderful texture that makes this curry feel like summer on a plate.
- Shake the can of coconut milk before opening because separation is normal and you want that creamy consistency blended back together.
03 -
- Do not stir the chicken constantly while it browns because the caramelized edges are where half the flavor lives and patience pays off every single time.
- A squeeze of fresh lime juice right at the very end, after the heat is off, brightens the entire dish and makes all the flavors pop in ways you will not expect.