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Homemade Ground Chicken Green Thai Curry photo

Ground Chicken Green Thai Curry

This Ground Chicken Green Thai Curry is bursting with flavor! A creamy, vibrant dish that's perfect for weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 2 to 3 tablespoons olive oil or coconut oil for sautéing
  • 1 medium/large sweet Vidalia or yellow onion diced small
  • 1 pound ground chicken substitute with ground turkey if desired
  • 2 to 8 tablespoons Thai green curry paste adjust to taste
  • 3 cloves garlic finely minced or pressed
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons ground coriander
  • 14 ounce can unsweetened coconut milk choose lite for a lighter dish
  • 12 ounces broccoli florets use bagged florets to save time
  • 1 medium/large zucchini diced into bite-sized pieces
  • 2 cups fresh spinach
  • 1 to 2 teaspoons kosher salt season to taste
  • to taste black pepper freshly ground
  • 1 to 2 tablespoons lime juice for brightness
  • ¼ to ½ cup fresh cilantro finely chopped, for garnishing
  • 1 to 2 tablespoons granulated sugar optional, adjust to taste
  • to taste red pepper flakes optional for added heat
  • to taste red chile pepper optional for added heat

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring spoons
  • Can opener

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Pour in the coconut milk, stirring to combine. Bring to a gentle simmer.
  5. 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.
  6. Step 6: Stir in fresh spinach and allow it to wilt. Season with kosher salt, black pepper, and lime juice. Adjust flavors to taste.
  7. 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.