Spicy Summer Coconut Chicken (Printable)
Zesty coconut chicken with summer vegetables, simmered in creamy coconut milk and finished with lime—ready in 50 minutes.
# What You'll 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 - 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 - 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
# How To Make It:
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 aromatic.
04 - Add the marinated chicken to the pan and cook for 5 to 6 minutes, turning occasionally, until lightly browned on all sides.
05 - Pour in the coconut milk, sugar, salt, and pepper. Stir to combine and bring to a gentle simmer over medium-low heat.
06 - Add 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 spice and seasoning.
08 - Ladle the hot curry over steamed jasmine rice. Garnish with fresh cilantro, sliced red chili, and a squeeze of lime from the wedges.
# Tips from dashanddishes:
01 -
- It tastes like something you would order at a seaside restaurant but comes together in under an hour on a Tuesday.
- The vegetables stay bright and slightly crisp, which makes every bite feel fresh despite the rich coconut sauce.
02 -
- Do not skip the marinade step because the lime juice tenderizes the chicken and the flavor difference is noticeable in every single bite.
- Simmer the curry uncovered so the sauce reduces and thickens naturally rather than staying thin and watery.
03 -
- Pound or score the chicken thighs before marinating so the flavor penetrates deeper and the pieces cook more evenly throughout.
- Use full fat coconut milk and resist the urge to use light versions because the richness is what makes the sauce velvety and satisfying.