Simple Spicy Summer Coconut Chicken Curry

Ingredients:

• 1 pound boneless, skinless chicken breast, cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes (adjust to taste)
• 3 tablespoons red curry paste
• 1/4 teaspoon cinnamon
• 2 tablespoons salted butter
• 1 shallot, chopped
• 1 tablespoon grated ginger
• 2 tablespoons fresh thyme
• 2 1/2 cups chopped summer vegetables (zucchini, bell peppers, corn, summer squash)
• 2 1/2 cups canned coconut milk
• 1 tablespoon fish sauce (or tamari or soy sauce)
• 1/2 cup fresh chopped basil
• 1 mango, chopped
• 1 jalapeño, chopped
• 1/4 cup pickled ginger, chopped
• 1 cup cooked jasmine rice (or rice of your choice)

For the spicy curry butter:

• 6 tablespoons butter
• 1/2 teaspoon red pepper flakes
• 1 tablespoon fresh thyme
• Salt to taste

Instructions:

1. Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken, paprika, red pepper flakes, curry paste, cinnamon, and salt. Cook until chicken is browned and cooked through.
2. Sauté aromatics: Add butter, shallot, ginger, and thyme. Cook for 2-3 minutes.
3. Add vegetables: Stir in chopped vegetables and cook for 5-7 minutes, or until tender-crisp.
4. Simmer: Pour in coconut milk and fish sauce. Simmer for 5-10 minutes, or until sauce has thickened.
5. Stir in basil: Stir in fresh basil.
6. Prepare mango salsa: In a bowl, combine mango, jalapeño, chopped basil leaves, pickled ginger, and a squeeze of lime juice.
7. Serve: Serve chicken and sauce over rice. Top with mango salsa and a dollop of spicy curry butter.

Optional additions:

• For extra heat: Add more red pepper flakes or a pinch of cayenne pepper.
• For a smoky flavor: Add a teaspoon of smoked paprika to the curry paste.
• For a tangy kick: Add a tablespoon of lime juice or orange zest to the mango salsa.
• For a richer flavor: Add a dollop of heavy cream or full-fat coconut milk to the curry.

Enjoy your delicious and flavorful Thai Green Curry Chicken!