Spicy Summer Coconut Chicken (Print Page)
Zesty coconut chicken with bell peppers, zucchini and lime—creamy, spicy, and ready in under an hour.
# What You Need:
→ Chicken & Marinade
01 - 1.3 lb skinless, boneless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp fresh lime juice
03 - 1 tbsp olive oil
04 - 1 tsp chili powder
05 - ½ 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 - 2–3 tbsp red curry paste, adjusted to taste
16 - 1 can (13.5 fl oz) full-fat coconut milk
17 - 1 tsp ground turmeric
18 - ½ tsp ground coriander
19 - 1 tsp granulated sugar
20 - Kosher salt and freshly ground black pepper, to taste
→ Garnish & Serving
21 - ¼ 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 about 1 minute, stirring constantly, until the paste darkens slightly and blooms.
04 - Add the marinated chicken to the pan in a single layer. Cook for 5 to 6 minutes, turning occasionally, until the pieces are lightly browned on all sides.
05 - Pour in the coconut milk, sugar, salt, and pepper. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring 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 but still vibrant in color.
07 - Taste the curry and adjust the salt, pepper, or curry paste to reach your preferred heat level.
08 - Ladle the curry over steamed jasmine rice. Garnish with chopped cilantro, sliced fresh chili, and a squeeze of lime from the wedges. Serve immediately.
# Expert Tips:
01 -
- The coconut milk tames the spice just enough that everyone at the table goes back for seconds without reaching for water.
- Summer vegetables like zucchini and snap peas cook directly in the sauce, so you get a full meal from a single pan with almost no extra effort.
02 -
- Do not rush the simmer because the sauce needs those ten to fifteen minutes to thicken and pull all the flavors together properly.
- Shaking the can of coconut milk before opening prevents weird clumps and gives you a silky sauce from the very first stir.
03 -
- Cut all your vegetables to roughly the same size so everything finishes cooking at the same time and no bite is awkwardly large or too small.
- Letting the curry rest off the heat for five minutes before serving lets the sauce settle into a richer, creamier texture than serving it straight from the boil.