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Ground Chicken Green Thai Curry Recipe

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3.8 from 72 reviews

This Ground Chicken Green Thai Curry is a vibrant and flavorful one-pan dish combining tender ground chicken with fresh vegetables in a rich and aromatic green curry coconut milk sauce. Perfect for a quick, nourishing dinner, it’s seasoned with garlic, ginger, coriander, and a bold green curry paste, then finished with fresh lime juice and cilantro for a bright, balanced taste. This versatile recipe can be enjoyed on its own or served with your choice of rice or naan, making it a delicious weeknight meal that brings authentic Thai flavors to your table.

Ingredients

Protein and Aromatics

  • 2 to 3 tablespoons olive oil or coconut oil
  • 1 medium/large sweet Vidalia or yellow onion, diced small
  • 1 pound ground chicken (ground turkey may be substituted)
  • 3 cloves garlic, finely minced or pressed
  • 2 to 3 teaspoons ground ginger OR 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons ground coriander

Curry Base and Vegetables

  • 2 to 8 tablespoons Thai green curry paste (about 4 ounces or 1 small jar recommended)
  • 1 (14-ounce) can unsweetened coconut milk (lite or full-fat)
  • 12 ounces broccoli florets, diced small
  • 1 medium/large zucchini, diced into bite-sized pieces
  • 2 cups fresh spinach (about 2 huge handfuls)

Seasonings and Garnish

  • 1 to 2 teaspoons kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 to 2 tablespoons lime juice
  • ¼ to ⅓ cup fresh cilantro, finely chopped (fresh basil may substitute)
  • 1 to 2 tablespoons granulated sugar, optional and to taste
  • Red pepper flakes, optional and to taste
  • Red chile pepper, finely minced; optional and to taste (serrano chile for more heat)

Instructions

  1. Sauté the onions: Heat 2 to 3 tablespoons of olive or coconut oil in a large high-sided skillet over medium-high heat. Add the diced onion and sauté, stirring intermittently, until the onions begin to soften and become translucent, about 5 minutes.
  2. Cook the ground chicken: Add the ground chicken to the skillet and cook for 3 to 4 minutes. Break up the meat with a spatula and stir nearly continuously to ensure even cooking and prevent clumping until the chicken is fully cooked through.
  3. Add aromatics and spices: Stir in the garlic, ground or fresh ginger, and ground coriander. Cook for about 1 minute, stirring frequently, until fragrant to release the flavors.
  4. Incorporate green curry paste: Add 2 to 8 tablespoons of Thai green curry paste to the skillet, depending on your spice preference, and stir well to combine thoroughly with the chicken and aromatics. Start with less paste if unfamiliar, and increase to desired flavor intensity.
  5. Add coconut milk and vegetables: Pour in one 14-ounce can of unsweetened coconut milk (lite or full-fat). Add the chopped broccoli florets and diced zucchini. Stir to combine. Reduce the heat to medium-low, cover the skillet with a lid, and let the vegetables steam for about 3 minutes until tender-crisp.
  6. Adjust consistency by boiling off excess liquid: Remove the lid and stir. If there is excess liquid and a thinner consistency, increase the heat to medium-high or high to bring the curry to a fast boil. Allow steam to evaporate, reducing liquid volume for 3 to 4 minutes, depending on the desired thickness of the sauce. Full-fat coconut milk typically requires less boiling off due to creaminess.
  7. Wilt the spinach: Turn off the heat, add the fresh spinach to the skillet, and stir to combine, encouraging the spinach to wilt. Optionally, cover the skillet again and let it sit for 1 minute to wilt faster.
  8. Season and garnish: Add 1 to 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 to 2 tablespoons lime juice, and ¼ to ⅓ cup freshly chopped cilantro. Stir well to combine. Optionally, add red pepper flakes and finely minced red chile pepper to taste for additional heat. Taste and adjust seasoning, adding more salt or sugar if desired.
  9. Add sugar (optional): If using, stir in 1 to 2 tablespoons granulated sugar slowly to balance acidity from lime juice, bitterness from vegetables, and the boldness of the curry paste and cilantro. Add sugar to taste.
  10. Serve: Serve the green curry immediately on its own or accompanied by basmati, jasmine, coconut, white, brown, or fried rice, or with naan bread for a complete meal.

Notes

  • Green Curry Paste: The recipe uses a full 4-ounce small jar of store-bought green curry paste for robust flavor, but start with 1 to 2 tablespoons if unfamiliar with the spice level or paste potency of your brand.
  • Protein Substitution: Ground turkey can be substituted for ground chicken, but other protein swaps may alter texture and cooking times.
  • Coconut Milk: Use canned coconut milk (lite or full-fat), not coconut cream, cream of coconut, or carton coconut milk to maintain authentic texture and flavor.
  • Salt: Adequate salt is essential to bring out the flavors in this dish; don’t be afraid to season sufficiently with kosher salt.
  • Vegetable Texture: Use fresh or bagged diced broccoli and zucchini for quick cooking. Overcooking may result in soggy vegetables.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Frozen leftovers may lose some crispness in vegetables but will retain flavor.
  • Spice Level: Adjust the heat by adding or omitting chili peppers and red pepper flakes according to your tolerance.

Find it online: https://flavorspath.com/ground-chicken-green-thai-curry-recipe/