Summery Chicken Coconut Curry

This Summery Chicken Coconut Curry is loaded with fresh, healthy summer vegetables and lean, tender chicken. The fragrant coconut curry sauce is crazy delicious!

It's become a joke with us this summer. It can be the most gorgeous day with pristinely clear blue skies and fluffy cotton candy clouds but... if I've planned something on the grill for dinner, the odds are that a late afternoon, mountain thunderstorm will suddenly appear, seemingly out of nowhere. I've had to scurry, more days than you can imagine, to figure out an alternate idea for our evening meal. But that's not always a bad thing. They say that necessity is the mother of invention, right? This Summery Chicken Coconut Curry is one of those "alternate ideas", the result of a package of thawed chicken breasts, originally intended for the grill.

If you've not tried making a coconut curry before, this is the perfect time to give this delicious cuisine a try! Although it's bursting with fabulous flavor, this Summery Chicken Coconut Curry is mild, smooth and creamy with just a bit of heat.

Healthy and adaptable

I love that, in addition to lots of lean chicken breast, it's also loaded with healthy, seasonal vegetables and, although I'm calling it "Summery Chicken Coconut Curry", it can definitely be adapted to other times of the year by simply switching out the veggies. For example, a delicious (and beautiful) way to modify the recipe for fall or winter would be to swap out the zucchini/corn mixture for these Honey Ginger Charred Carrots.

Velveting, not a fabric technique but instead, an amazing Chinese magic trick

Although this recipe is Thai-inspired, I like to use an old Chinese culinary technique for the chicken called velveting. If you've made some of our other curries and/or Asian dishes, you are probably familiar with this amazing little trick. Velveting is what makes the chicken in good Chinese take-out super moist and tender. It only takes a few minutes and makes all the difference in the world.

How does "velveting" work? Before you start prepping the other ingredients for this Summery Chicken Coconut Curry, combine an egg white with a splash of rice vinegar and a scoop of cornstarch in a medium-size bowl. Add the sliced chicken and mix it well. Then simply let the chicken marinate in this mixture while you prep the veggies and prepare the curry sauce.

Slip the chicken into the fragrant simmering sauce, cover the pan and turn off the heat. Ten minutes later, dinner is ready to serve with chicken so tender, it's like... velvet! When guests ask how you get the chicken so tender you can smile and say, "It's simply a bit of Chinese magic!"

One last thing, we love to serve this Summery Chicken Coconut Curry with our One-Bowl, No-Mixer Homemade Naan. It's the perfect side!

If you're not a regular curry maker, you might need to pick up a few ingredients like red curry paste, mild curry powder and coconut milk (or order them online) but be sure to put this delicious dinner idea on your "must make" list. I promise you (and your family, friends, guests...) won't be disappointed!

P.S. My husband, Scott, is my greatest supporter but also my most honest critic. He's the one that stops me when I think I'm "almost there" with a recipe and encourages me to keep going until it's "just right" and perfectly ready for you. He's also the one who's willing to try a new idea of mine over and over until it's "just right" and then to probably never enjoy it again, as I'm onto the next delicious recipe. Scott calls this Summery Chicken Coconut Curry "candy". He has begged me to keep it on regular rotation as it's one of those recipes that he says "can't be left in the archives". "Candy" is one of the highest compliments he gives. You want to try this delicious curry!

Café Tips for making this Summery Chicken Coconut Curry

• This recipe calls for coconut milk. Coconut milk is available at most grocery stores in the Asian section of the international aisle. It usually comes in light and full-fat. You can use either in this recipe. They're both delicious, with the light being lighter as the name suggests (calorie-wise) and the full-fat having deeper, richer flavor. I have used both the light and the full fat with good results. Sometimes I use one can of each, as a compromise.
• We love the coconut milk from Trader Joes. It's inexpensive and reduced-fat, but it's rich and hearty and full of delicious flavor.
• The recipe also calls for Thai Red Curry Paste. Red Curry Paste is a condiment that adds a ton of flavor to curries and sauces without having to purchase all kinds of exotic ingredients. Depending on the brand, Thai curry paste can be fairly spicy. I generally use the Thai Kitchen brand with is available at most larger grocery stores in the Asian section. It's a little milder and in this particular recipe, adds just a touch of heat. If you like things spicier, you can always add more. Just taste the sauce before adding the chicken and add a little more, if desired.
• You'll only use part of the jar of curry paste but it will keep well for several months in the refrigerator after opening.
• This recipe can easily be prepped ahead with minimal last-minute fussing. To get things ready in advance;
  • Slice the chicken and whip up the marinating (velveting) sauce then refrigerate them separately.
  • Prepare the rest of the curry, through step 5. If you're prepping more than an hour in advance, go ahead and refrigerate the curry mixture.
  • 30 minutes before serving time, combine the chicken and marinating mixture and allow to sit for 20 minutes.
  • Towards the end of the 20 minutes marinating time, bring the curry mixture back to a boil then proceed with step 6 in the recipe.
  • Serve with a smile and act like you barely lifted a finger for this delicious dinner!
  • This curry reheats beautifully and makes wonderful leftovers for quick, easy meals on the run or work lunches.
• We love this curry with jasmine rice but basmati or even black rice would also be delicious.
• Use one or more fresh herbs to garnish this dish. Cilantro, basil and mint are all delicious
• Speaking of rice, did you know that you can freeze rice? Yep, it freezes beautifully! I like to make a double or triple batch when I’m cooking rice and then portion it out into ziplock bags. I freeze the rice in bags and just pull one out when we’re having a dinner that goes with rice. It saves so much time and makes it much easier to get dinner together quickly!
• A word about fish sauce: it stinks. Yes, it really stinks. It's best not to smell it however, don't skip it! You'll never know it's in this curry dish but you'll know that it's extraordinarily delicious. The small amount of fish sauce not only adds that authentic Thai flavor but it brings savory, salty, delicious umami to this dish that you don't want to miss. A small bottle of fish sauce will last forever so you don't have to worry about it going to waste if you don't use it frequently. We really like Red Boat Fish Sauce which is available at Whole Foods and Trader Joes. You can also find it online.

Thought for the day:

 If my people, who are called by my name,
will humble themselves and pray
and seek my face and turn from their wicked ways,
then I will hear from heaven,
and I will forgive their sin
and will heal their land. 2 Chronicles 7:14

What we're listening to for inspiration:

It is Well

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Summery Chicken Coconut Curry

This Summery Chicken Coconut Curry is loaded with fresh, healthy summer vegetables and lean, tender chicken. The fragrant coconut curry sauce is crazy delicious!

Author: Chris Scheuer

Course: Main Course

Cuisine: Thai-inspired

Keyword: chicken coconut curry, Summery Chicken Coconut Curry

Prep Time: 45 mins

Cook Time: 30 mins

Total Time: 1 hr 15 mins

Servings: 6

Calories: 294 kcal

Ingredients

For the chicken:

• 1 ½ pounds boneless skinless chicken breast
• 1 egg white from a large egg
• 1 tablespoon rice vinegar
• 1 tablespoon corn starch

For the corn and zucchini:

• 1 tablespoon extra virgin olive oil
• 3 medium-size ears fresh corn kernels cut from cobs
• 1 medium zucchini halved and thinly sliced on a slight angle

For the curry:

• 2 tablespoons butter
• 3 garlic cloves peeled and finely grated or chopped
• 2 tablespoons finely grated fresh ginger
• 2 teaspoons light brown sugar
• 1½ tablespoons Tha curry paste
• 1 teaspoon mild curry powder
• 2 cups low sodium chicken broth
• 2 teaspoons fish sauce
• 8 ounces small yellow potatoes halved or quartered if large (about 1 ½ cups of cutup potatoes)
• 2 14-ounce cans coconut milk
• ½ teaspoon kosher salt more, to taste
• 1 medium red bell pepper cut into bite-size pieces (you can also use 5-6 of the small mini peppers, thinly sliced)
• cashews lime wedges and fresh basil, cilantro and/or mint, for garnish, if desired
• jasmine rice for serving

US Customary - Metric

Instructions

For the chicken:

1. Cut chicken into thin, bite-size slices. Combine egg white, corn starch and rice vinegar in a medium-size bowl and whisk with a fork until well combined. Add chicken and stir well to coat. Refrigerate for 20-30 minutes while preparing the curry.

For the corn and zucchini:

1. Heat a medium-large sauté pan over medium heat. Add the olive oil and swirl to coat the pan. Add the sliced zucchini, the corn and ½ teaspoon kosher salt. Cook for 2 minutes, just until crisp-tender, stirring occasionally. Remove veggies to a bowl or plate, cover and set aside.

For the curry:

1. Reduce the heat to medium-low. Add the butter to the pan and swirl until melted and bubbly. Add the garlic, ginger, brown sugar, curry paste and curry powder. Cook for 2-3 minutes, stirring occasionally until nice and fragrant.
2. Add the chicken broth and fish sauce, stir well and bring to a boil. Add the potatoes, return to a moderate boil and cover. Cook for 7-8 minutes or until the potatoes are just beginning to soften. (They’ll cook more after the coconut milk is added.)
3. Add the 2 cans of coconut milk, stir and return the mixture to a moderate boil. Cook uncovered for 6-8 minutes until sauce begins to thicken a bit. Try one of the potatoes. They should be nice and tender. If not cook a minute or two longer. Taste the sauce and add a pinch of salt, if needed.
4. Add the chicken and peppers, leaving any extra marinade in the bowl. Stir well to separate the chicken slices. Return to a boil, cover the pan and turn off the heat. Allow the pan to sit, undisturbed for 10 minutes then serve in bowls with rice, topped with prepared veggies (warm in the microwave if desired), cashews, lime wedges and fresh herbs

Recipe Notes

See Café Tips above in the post for more detailed instructions.

Calories 294kcal

Fat 11g

Saturated fat 4g

Cholesterol 83mg

Sodium 558mg

Potassium 924mg

Carbohydrates 22g

Fiber 3g

Sugar 7g

Protein 29g

Vitamin A 1512%

Vitamin C 40%

Calcium 26%

Iron 1%

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