Description

This Simple Spicy Summer Coconut Chicken Curry is a delightful Thai-inspired dish that combines tender chicken with a creamy coconut curry sauce infused with aromatic spices. Perfect for a quick and flavorful dinner.

Ingredients

Chicken Curry:

1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
2 tablespoons coconut oil
1 medium onion (diced)
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 tablespoons red curry paste
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon chili flakes (adjust to taste)
1 (14-ounce) can full-fat coconut milk
1 cup cherry tomatoes (halved)
1 tablespoon fish sauce (or soy sauce)
1 teaspoon sugar (optional)
1 tablespoon lime juice
1/4 cup fresh cilantro or Thai basil (chopped, for garnish)

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Instructions

Prepare the Curry: In a large skillet, sauté onions, garlic, and ginger. Add curry paste, turmeric, cumin, and chili flakes. Cook chicken until browned.
Cook the Chicken: Pour in coconut milk, add tomatoes, fish sauce, and sugar. Simmer until chicken is tender.
Finish and Serve: Stir in lime juice, garnish with herbs, and serve with rice.

Notes

Adjust spice level to taste
Substitute chicken breasts or tofu for thighs
Vegetarian option: use tofu and vegetable broth