Ground Chicken Green Thai Curry

There’s something incredibly comforting about a steaming bowl of Ground Chicken Green Thai Curry. I vividly remember the first time I made this dish; it was a chilly evening, and I was looking for something that could not only warm me up but also satisfy my craving for bold flavors. As I chopped the fresh ingredients and sautéed them, the aroma wafted through my kitchen, instantly transporting me to the vibrant streets of Thailand. The combination of ground chicken, fragrant spices, and creamy coconut milk is nothing short of magical. It’s a dish that brings warmth not just to the body but also to the soul.

As the green curry simmered, I couldn’t help but feel a sense of excitement about the meal that was about to unfold. Each ingredient plays a crucial role; the coconut milk adds richness, while the Thai green curry paste infuses it with a delightful kick. The fresh vegetables, especially the broccoli and zucchini, provide a beautiful pop of color and nutrition. With a few simple steps, I knew I was on my way to creating something truly special.

Whether it’s a weeknight dinner or a cozy weekend meal, Ground Chicken Green Thai Curry is the perfect choice. It’s easy to prepare and can be adjusted to suit your taste preferences. In my home, it’s become a staple, a go-to dish that never disappoints. So, if you’re looking to impress your family or simply treat yourself, I highly recommend giving this recipe a try.

Ingredient List for Ground Chicken Green Thai Curry

When it comes to making Ground Chicken Green Thai Curry, the ingredients are the stars of the show. Each component works together to create a dish that is rich in flavor and texture. The key players include the ground chicken, which serves as a lean protein source, and the coconut milk, which adds creaminess to every bite. The green curry paste delivers authentic Thai flavors, while fresh vegetables add a burst of color and nutrients.

• 2 to 3 tablespoons olive oil or coconut oil – This is used for sautéing the onions and chicken, providing a base of flavor.
• 1 medium/large sweet Vidalia or yellow onion, diced small – Adds sweetness and depth to the curry.
• 1 pound ground chicken – The main protein of the dish, keeping it lean and flavorful.
• 2 to 8 tablespoons Thai green curry paste – The star ingredient, bringing authentic Thai flavors. Adjust to your desired spice level.
• 3 cloves garlic, finely minced or pressed – Enhances the aromatic profile of the dish.
• 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped – Adds warmth and zest.
• 2 teaspoons ground coriander – A spice that complements the other flavors beautifully.
• one 14-ounce can unsweetened coconut milk – Contributes richness; use either lite or full-fat based on preference.
• 12 ounces broccoli florets – Provides color and crunch; use pre-cut to save time.
• 1 medium/large zucchini, diced into bite-sized pieces – Adds texture and nutrition.
• 2 cups fresh spinach – A nutritious addition that wilts beautifully in the curry.
• 1 to 2 teaspoons kosher salt – Essential for enhancing flavors; adjust to taste.
• ½ teaspoon freshly ground black pepper – Adds a hint of spice.
• 1 to 2 tablespoons lime juice – Brightens the dish with acidity.
• ¼ to ⅓ cup fresh cilantro, finely chopped for garnishing – Adds freshness and color.
• 1 to 2 tablespoons granulated sugar, optional and to taste – Balances acidity and enhances flavors.
• Red pepper flakes, optional but recommended for garnishing – Provides an optional kick of heat.
• Red chile pepper, finely minced; optional and added to taste for heat – For those who crave extra spice.

How to Assemble Ground Chicken Green Thai Curry

Making Ground Chicken Green Thai Curry is a delightful process that doesn’t require a professional chef’s skills. It’s all about layering flavors and cooking them to perfection. Let’s dive into the steps that will take you to a bowl of deliciousness!

1. Start by heating the olive oil or coconut oil in a large high-sided skillet over medium-high heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes. You’ll want to stir occasionally until the onion becomes soft and translucent. This step is essential as it builds the foundation of flavor for your curry.
2. Next, add the ground chicken to the skillet. Cook it for about 3 to 4 minutes. As the chicken cooks, use a spatula to crumble it, ensuring even cooking. The chicken should be fully cooked and no longer pink.
3. Now it’s time to add the garlic, ginger, and coriander. Stir these ingredients into the skillet and cook for another minute until they become fragrant. This step elevates the aroma and flavor profile significantly.
4. Then, add the Thai green curry paste to the mixture. Stir it well to combine, letting the paste meld with the chicken and vegetables. If you’re unsure about the spiciness, start with 2 tablespoons and gradually add more to suit your taste.
5. Once combined, pour in the can of coconut milk. Stir well to mix all the ingredients together. After that, add the broccoli florets and diced zucchini. This is a colorful mixture, and it will soon be a delightful curry.
6. Reduce the heat to medium-low, cover the skillet with a lid, and let the vegetables steam for about 3 minutes. This will help them cook through while retaining some crunch.
7. After 3 minutes, remove the lid and stir the mixture. Depending on how soupy you want your curry, you may need to raise the heat to medium-high or high. Allow it to boil, letting excess liquid steam off. If you used full-fat coconut milk, you may not need to boil much.
8. Once the mixture has reached your desired consistency, turn off the heat. Add in the fresh spinach and stir until it wilts. If you like, covering the skillet again can speed up this process.
9. Now, season your curry with salt, black pepper, lime juice, and cilantro. This is where you’ll taste and adjust flavors as needed. If it needs more flavor, don’t hesitate to add more salt or even sugar to balance the acidity from the lime juice.
10. To serve, you can enjoy the curry as is or pair it with rice, such as basmati or jasmine, or even naan. Enjoy your delicious home-cooked Ground Chicken Green Thai Curry!

Make It Your Own

One of the best aspects of Ground Chicken Green Thai Curry is how flexible it is. You can easily adapt this recipe to match your preferences or what you have on hand. Here are some tips to make it your own:

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze the curry for up to 3 months. Just be aware that vegetables may become softer once thawed.
• Variations: Feel free to substitute ground chicken with ground turkey or even tofu for a vegetarian option.
• Serving Suggestions: Pair the curry with jasmine rice or serve with warm naan bread for a complete meal.
• Garnishing: Top your curry with a sprinkle of fresh cilantro and a dash of red pepper flakes for added flair.

What Complements This Ground Chicken Green Thai Curry

When it comes to serving Ground Chicken Green Thai Curry, there are a plethora of delicious options to consider. Here are some ideas to create the perfect meal:

• Rice: Serve your curry with fluffy basmati or jasmine rice to soak up the sauce.
• Naan Bread: Enjoy with warm naan bread, perfect for dipping into the rich curry.
• Salad: A refreshing cucumber or mango salad pairs beautifully and balances the flavors.
• Occasions: This dish is great for weekday dinners, cozy gatherings, or even as a comforting weekend meal.
• Storage Tips: Remember to refrigerate any leftovers in an airtight container. Reheat gently in a skillet or microwave.
• Seasonal Pairings: This curry is delightful year-round but especially comforting during cooler months.

FAQ

Conclusion

In conclusion, Ground Chicken Green Thai Curry is a dish that not only brings comfort but also excites the palate with its vibrant flavors and textures. It’s easy to prepare, making it perfect for both busy weeknights and special gatherings. I encourage you to try this recipe at home; once you experience the delightful combination of spices and creamy coconut, you’ll find yourself craving it time and again.

Ground Chicken Green Thai Curry

The ultimate comfort food, Ground Chicken Green Thai Curry delivers creamy delight with vibrant flavors. This easy weeknight dinner is packed with fresh vegetables and aromatic spices. Make it tonight for a dish that will satisfy your cravings!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Thai

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 2 to 8 tablespoons Thai green curry paste or to taste
• 3 cloves garlic finely minced or pressed
• 2 to 3 teaspoons ground ginger OR 1 tablespoon fresh ginger, finely chopped, or to taste
• 2 teaspoons ground coriander
• 1 14-ounce can unsweetened coconut milk I used lite, but use full-fat for a richer/thicker result
• 12 ounces broccoli florets (use bagged to save time)
• 1 medium/large zucchini diced into bite-sized pieces
• 2 cups fresh spinach or to taste (about 2 huge handfuls)
• 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 for garnishing (fresh basil may be substituted)
• 1 to 2 tablespoons granulated sugar optional and to taste
• 1 pinch red pepper flakes optional but recommended for garnishing and flavor to taste
• 1 red chile pepper finely minced optional and added to taste for heat

Equipment

• Large high-sided skillet

Method

 

1. To a large high-sided skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
2. Add the chicken and cook for about 3 to 4 minutes, or until chicken is done; crumble and stir nearly continuously to ensure even cooking.
3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the green curry paste and stir to combine.
5. Add the coconut milk, broccoli, zucchini, stir to combine, reduce the heat to medium-low, cover the skillet with a lid, and allow the vegetables to steam covered for about 3 minutes.
6. Remove the lid, stir, and depending on how much liquid volume you have and want, increase the heat to medium-high or high, and allow mixture to boil at a fast boil so that lots of steam is being produced.
7. Turn the heat off, add the spinach, and stir to combine and encourage it to wilt.
8. Add 1 teaspoon salt, the pepper, lime juice, cilantro, optional but recommended red pepper flakes for a bit of heat, and stir to combine. Taste and make any necessary flavor adjustments.
9. Serve immediately as-is, or with rice such as basmati, jasmine, coconut, white, brown, or fried rice, or with naan.

Notes

• Green Curry Paste: I used the entire (small) jar, 4 ounces of the store-bought paste. I realize this may seem like a lot, but the Thai Kitchen brand is not spicy; start with 1 to 2 tablespoons, and work up from there.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.