Ground Chicken Green Thai Curry
If you’re looking for a vibrant, flavor-packed dish that brings the warmth of Thai cuisine to your kitchen, look no further than this Ground Chicken Green Thai Curry. It’s a delightful medley of spices, creamy coconut milk, and fresh vegetables, all harmoniously combined to create a dish that’s not just delicious, but also wholesome. Perfect for a weeknight dinner or meal prep, this recipe is as flexible as it is tasty, allowing you to customize it to your liking. Let’s dive into this culinary adventure!
What You’ll Love About This Recipe
- Easy to Make: This recipe comes together quickly, making it ideal for busy weeknights.
- Flavorful: The combination of green curry paste, coconut milk, and fresh vegetables creates a rich and satisfying dish.
- Healthy: Packed with protein and veggies, this curry is a nutritious option for any meal.
- Customizable: Feel free to substitute proteins or vegetables based on your preferences and what’s in your pantry.
- Meal Prep Friendly: This curry stores well, making it perfect for meal prep and leftovers.
Ingredient Breakdown
- 2 to 3 tablespoons olive oil or coconut oil: For sautéing and adding richness.
- 1 medium/large sweet Vidalia or yellow onion, diced small: Adds sweetness and depth of flavor.
- 1 pound ground chicken: The star protein; ground turkey can be used as a substitute.
- 2 to 8 tablespoons Thai green curry paste: Adjust to taste; a whole jar makes for bold flavors.
- 3 cloves garlic, finely minced or pressed: Essential for aromatic flavor.
- 2 to 3 teaspoons ground ginger OR 1 tablespoon fresh ginger, finely chopped: For a warm, spicy kick.
- 2 teaspoons ground coriander: Adds a citrusy, herbal note.
- One 14-ounce can unsweetened coconut milk: Choose lite for a lighter dish or full-fat for creaminess.
- 12 ounces broccoli florets: Use bagged florets to save time.
- 1 medium/large zucchini, diced into bite-sized pieces: Provides texture and nutrition.
- 2 cups fresh spinach: Adds color and freshness.
- 1 to 2 teaspoons kosher salt: Season to taste.
- Freshly ground black pepper: To taste, for added warmth.
- 1 to 2 tablespoons lime juice: Brightens the dish.
- ¼ to ½ cup fresh cilantro, finely chopped: For garnishing; fresh basil may be substituted.
- 1 to 2 tablespoons granulated sugar, optional: Balances flavors, adjust to taste.
- Red pepper flakes and red chile pepper: Optional for added heat; use according to your spice tolerance.
Before You Start: Equipment
- Large skillet or wok: Perfect for sautéing and simmering the curry.
- Wooden spoon or spatula: For stirring ingredients.
- Knife and cutting board: Essential for chopping vegetables and protein.
- Measuring spoons: For precise ingredient measurements.
- Can opener: For opening the coconut milk.
Ground Chicken Green Thai Curry Made Stepwise
Step 1: Sauté the Aromatics
In a large skillet or wok, heat 2 to 3 tablespoons of olive oil or coconut oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until it becomes translucent. Add the minced garlic and ginger, stirring frequently for another minute until fragrant.
Step 2: Cook the Ground Chicken
Add the ground chicken to the skillet. Use a wooden spoon to break it apart as it cooks. Cook for about 5-7 minutes or until the chicken is fully cooked and no longer pink.
Step 3: Add the Curry Paste
Stir in the Thai green curry paste, ensuring the chicken is well-coated. Depending on your taste preference, you can start with 2 tablespoons and adjust as necessary. Cook for another 2-3 minutes to enhance the flavors.
Step 4: Pour in the Coconut Milk
Add the can of coconut milk to the skillet, stirring to combine. The mixture should become creamy and aromatic. Bring it to a gentle simmer.
Step 5: Incorporate the Vegetables
Add the broccoli florets and diced zucchini to the skillet. Stir well and let everything simmer together for about 5-7 minutes, until the vegetables are tender but still vibrant.
Step 6: Add Spinach and Seasoning
Stir in the fresh spinach, allowing it to wilt. Season the curry with kosher salt, black pepper, and lime juice. Taste and adjust the flavors as needed.
Step 7: Garnish and Serve
Remove the skillet from heat. Serve the curry hot, garnished with fresh cilantro and, if desired, a sprinkle of red pepper flakes or minced red chile pepper for added heat. Enjoy it over rice or noodles for a complete meal!
Spring–Summer–Fall–Winter Ideas
- Spring: Add fresh asparagus or snap peas for a seasonal twist.
- Summer: Incorporate bell peppers and corn for a vibrant summer version.
- Fall: Consider adding pumpkin or butternut squash for a comforting autumn flavor.
- Winter: Use hearty root vegetables like carrots and sweet potatoes to warm you up.
What I Learned Testing
- Using full-fat coconut milk creates a richer and creamier curry, perfect for those cozy nights in.
- Adjusting the amount of green curry paste allows you to cater to different spice levels—don’t be afraid to experiment!
- Cooking the vegetables just until tender preserves their nutrients and bright colors.
- Leftovers taste even better the next day as the flavors meld together, making this dish perfect for meal prep.
Storage & Reheat Guide
Store any leftover Ground Chicken Green Thai Curry in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, stirring occasionally until heated through. If the curry seems too thick, you can add a splash of water or additional coconut milk to reach your desired consistency.
Common Qs About Ground Chicken Green Thai Curry
Can I use a different protein besides chicken?
Absolutely! Ground turkey is a great substitute, and you can also use tofu or tempeh for a vegetarian option.
How spicy is this curry? Can I adjust the heat?
The spice level can be adjusted easily. Start with a small amount of green curry paste and taste as you go. You can also add fresh red chilies or red pepper flakes for extra heat.
What can I serve with this curry?
This curry pairs beautifully with jasmine rice, brown rice, or rice noodles. You can also enjoy it on its own for a low-carb option!
Can I freeze this curry?
Yes, you can freeze the curry for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container.
Cook This Next
See You at the Table
This Ground Chicken Green Thai Curry is not just a meal; it’s an experience that brings comfort and joy. The blend of flavors, the aroma wafting through your kitchen, and the vibrant colors on your plate truly make it a feast for the senses. Whether you’re cooking for yourself or entertaining friends, this dish is sure to impress. So gather your ingredients, and let’s get cooking! Enjoy every bite!
Ground Chicken Green Thai Curry
Ingredients
Equipment
Method
- Step 1: Heat 2 to 3 tablespoons of olive oil or coconut oil in a large skillet or wok over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and ginger, stirring for another minute until fragrant.
- Step 2: Add the ground chicken to the skillet, breaking it apart as it cooks. Cook for about 5-7 minutes until fully cooked and no longer pink.
- Step 3: Stir in the Thai green curry paste until the chicken is well-coated. Cook for another 2-3 minutes to enhance the flavors.
- Step 4: Pour in the coconut milk, stirring to combine. Bring to a gentle simmer.
- Step 5: Add the broccoli florets and diced zucchini. Stir well and let simmer for about 5-7 minutes until vegetables are tender but vibrant.
- Step 6: Stir in fresh spinach and allow it to wilt. Season with kosher salt, black pepper, and lime juice. Adjust flavors to taste.
- Step 7: Remove from heat and serve hot, garnished with fresh cilantro and optional red pepper flakes or minced red chile pepper. Enjoy over rice or noodles!
Notes
- For a richer curry, use full-fat coconut milk.
- Adjust the green curry paste for your desired spice level.
- Leftovers taste better the next day as the flavors meld.
- You can freeze the curry for up to 3 months.
