Looking for a meal that’s both quick to whip up and astonishingly flavorful? This Ground Chicken Green Thai Curry recipe is your new weeknight hero. It’s incredibly easy to make—ready in just about 30 minutes—and absolutely packed with the punchy, aromatic flavors that you crave when you order Thai takeout. Using ground chicken makes this dish fast and fuss-free, while plenty of fresh veggies, creamy coconut milk, and zippy green curry paste bring big flavor without any complicated steps. Whether you’re a seasoned cook or just looking for something new, this recipe is designed to fit your schedule—and your desire for a cozy, satisfying dinner.

Why You’ll Love This Recipe

  • 30-Minute Dinner Delight: From start to finish, you’ll have dinner on the table in half an hour. Yes, really!
  • Simple Ingredients, Big Flavors: Basic supermarket finds turn into something restaurant-worthy, so you don’t have to hunt for anything exotic—or expensive.
  • Flexible & Forgiving: This curry invites experimentation. Swap proteins or veggies, adjust the spice level, and truly make it your own.
  • Nutritious Comfort Food: With lean protein, lots of vegetables, and a rich (yet dairy-free) sauce, it’s as nourishing as it is comforting.
  • Perfect for Meal Prep: Not only is it quick, but the leftovers also get even tastier after a night in the fridge.

Ingredients You’ll Need

Here’s what makes this curry so fantastic—and how each ingredient helps the dish shine:

  • Olive Oil or Coconut Oil: For sautéing; coconut oil adds subtle, authentic aroma.
  • Sweet Onion (Vidalia or Yellow): Essential for a mellow, sweet base.
  • Ground Chicken: Juicy and quick to cook; ground turkey also works.
  • Thai Green Curry Paste: The showstopper! Start slow and add more for bolder flavor—different brands vary in intensity.
  • Garlic: Freshly minced for depth and that irresistible, savory backbone.
  • Ginger (Ground or Fresh): A punch of warmth and zing—use fresh if you have it!
  • Ground Coriander: Rounds out the curry with subtle citrus notes.
  • Canned Coconut Milk (Lite or Full-Fat): Creamy, fragrant sauce; full-fat gives a richer texture.
  • Broccoli Florets: Adds crunch, color, and nutrition. Bagged florets save time.
  • Zucchini: Mild, slightly sweet bites that soak up the curry sauce.
  • Spinach: Wilts in at the end for a boost of freshness and color.
  • Kosher Salt & Black Pepper: Don’t be shy; seasoning is key to lively flavor.
  • Lime Juice: Brightens and balances the creaminess.
  • Fresh Cilantro (or Basil): For herby freshness at the end—don’t skip it!
  • Granulated Sugar (Optional): Just a touch balances acidity and bitterness—add to taste.
  • Red Pepper Flakes or Red Chile (Optional): For a spicy finish, adjust to your heat preference.

Note: Use the vegetables you have on hand—this curry is extremely adaptable.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up or cater to dietary needs? Here are some ideas:

  • Try Different Proteins: Ground turkey, ground pork, or even firm crumbled tofu work beautifully.
  • Make it Vegetarian: Skip the chicken and double up on veggies or add drained chickpeas for protein.
  • Seasonal Swaps: Use bell peppers, green beans, or snap peas in place of broccoli or zucchini.
  • Spice It Up: Add sliced serrano, Thai, or habanero chilies if you love things extra hot.
  • Herb Lovers: Swap or combine cilantro with Thai basil for a more traditional flavor.

How to Make Ground Chicken Green Thai Curry

Step 1: Sauté the Base

Heat your oil in a big, high-sided skillet over medium-high. Toss in the diced onion and cook until it softens and turns slightly golden—about 5 minutes.

Step 2: Cook the Chicken

Add the ground chicken, breaking it up as it cooks. Stir continuously for about 3-4 minutes, until fully cooked through.

Step 3: Add Aromatics and Curry Paste

Stir in minced garlic, ginger, and coriander. Let them wake up in the hot pan for a minute until fragrant. Now, add your green curry paste—start with less if you’re new to it—and combine well.

Step 4: Make the Sauce and Steam Veggies

Pour in the coconut milk, then add the broccoli and zucchini. Give everything a good stir, reduce the heat to medium-low, cover, and let the veggies steam for about 3 minutes.

Step 5: Adjust the Sauce

Take off the lid and see how much liquid you have. If it’s too soupy for your taste, turn up the heat and let it boil briskly for a few minutes uncovered, stirring now and then, until it thickens a bit.

Step 6: Wilt the Spinach and Finish

Turn off the heat and toss in the spinach, stirring till it wilts. Add salt, pepper, a generous squeeze of lime juice, fresh cilantro, and red pepper flakes if you want a kick. Taste and adjust—the right amount of salt brings the whole thing to life. Looking for balance? Add a little sugar.

Step 7: Serve and Enjoy

Serve hot, either over rice or with naan for maximum sauciness.

Pro Tips for Making the Recipe

  • Don’t Skimp on Salt: Green curry shines with bold seasoning. Taste as you go, and be generous with salt to bring out every nuance.
  • Start Slow with Curry Paste: All brands vary in heat and flavor, so add bit by bit if you’re unsure.
  • Chop Veggies Evenly: Bite-sized, uniform pieces cook quickly and evenly—no mushy or underdone surprises.
  • Use Full-Fat Coconut Milk for a Creamier Curry: It’s worth the extra calories for a truly lush sauce.
  • Fresh Lime Juice Is a Must: Bottled just doesn’t do the trick here. That fresh tang ties the whole dish together.

How to Serve

This curry is truly a one-bowl meal, but here are some ideas for serving:

  • Over Steamed Rice: Jasmine, basmati, or even coconut rice to soak up the sauce.
  • With Naan or Roti: For scooping up all that fragrant curry goodness.
  • Topped with Extra Herbs and Lime: A final flourish of cilantro or basil, plus more lime wedges.
  • Side Salad: Pair with a crisp cucumber salad or quick pickled veggies for contrast.

Tip: Serve with a spoon and fork—you’ll want to savor every drop!

Make Ahead and Storage

Storing Leftovers

Refrigerate leftovers in an airtight container for up to 5 days. The flavors get deeper, making tomorrow’s lunch something to look forward to.

Freezing

Freeze curry (without rice) for up to 3 months. The texture of veggies, especially zucchini and broccoli, may become softer but the flavors still shine.

Reheating

Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water if it seems too thick.

Note: Always cool the curry before refrigerating or freezing for the best quality.

FAQs

  1. Can I use other types of meat besides ground chicken?

    Absolutely! Ground turkey, pork, or even beef can substitute for chicken. If you’re vegetarian, tofu or chickpeas are fantastic choices. Just be mindful that ground meats cook at slightly different speeds, so adjust your timing as needed.

  2. Is Thai green curry paste very spicy?

    It depends heavily on the brand. Some are quite mild (like the popular Thai Kitchen brand), while others pack more heat. Start with less and taste as you go—heat can build up fast. You can always add more, but you can’t take it out once it’s in!

  3. What if I don’t have fresh ginger or cilantro?

    No problem! Ground ginger is a suitable stand-in, though fresh has a brighter flavor. If cilantro isn’t your thing or you don’t have it, fresh basil or even parsley will add freshness—though basil is closest to traditional Thai flavors.

  4. Can I make this curry in advance?

    Definitely, this curry is actually even better the next day as the flavors meld together. It reheats beautifully and is perfect for meal prep—just expect the veggies to be a little more tender after sitting overnight.

Final Thoughts

Give this Ground Chicken Green Thai Curry a try—it’s sure to become a repeat favorite. With its bold, satisfying flavors, simple steps, and limitless room for creativity, this recipe makes Thai-inspired comfort food approachable any night of the week. Dive in, make it your own, and don’t forget to share with someone who needs a little dinner inspiration!

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Ground Chicken Green Thai Curry Recipe

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  • Author: Jaden Christner
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free
Print Recipe

Description

This Ground Chicken Green Thai Curry is a flavorful, vibrant dish loaded with vegetables and lean protein, all simmered in a rich coconut milk sauce accented by aromatic green curry paste, fresh lime, cilantro, and a hint of sweetness. Quick and easy to prepare in just 30 minutes, it’s perfect for a healthy weeknight meal, customizable for your spice preference, and pairs wonderfully with rice or naan.

Ingredients

Units Scale

Main

  • 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 (start with 2 tablespoons and increase to taste; 4-ounce jar recommended if using Thai Kitchen brand)
  • 3 cloves garlic, finely minced or pressed
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons ground coriander

Coconut Sauce & Vegetables

  • One 14-ounce can unsweetened coconut milk (lite or full-fat)
  • 12 ounces broccoli florets, chopped small
  • 1 medium/large zucchini, diced into bite-sized pieces
  • 2 cups fresh spinach or to taste (about 2 large handfuls)

Seasonings & Garnish

  • 1 to 2 teaspoons kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 to 2 tablespoons lime juice
  • 1/4 to 1/3 cup fresh cilantro, finely chopped (substitute fresh basil if desired)
  • 1 to 2 tablespoons granulated sugar, optional and to taste
  • Red pepper flakes, optional (for heat and garnish)
  • Red chile pepper, finely minced; optional (for extra heat; serrano for much more heat)

Instructions

  1. Saute Aromatics: Add the oil to a large high-sided skillet over medium-high heat. Add the diced onion and sauté, stirring occasionally, until it begins to soften, about 5 minutes.
  2. Cook the Ground Chicken: Add the ground chicken and cook for about 3 to 4 minutes, crumbling and stirring continuously until fully cooked.
  3. Add Flavors: Stir in the minced garlic, ginger (ground or fresh), and ground coriander. Sauté for about 1 minute, or until fragrant, stirring frequently.
  4. Incorporate Green Curry Paste: Add the green curry paste (start with 2 tablespoons if unsure of your spice preference, or use up to an entire 4-ounce jar for bolder flavors). Stir to thoroughly combine and let it cook for about 30 seconds to bring out the flavors.
  5. Add Coconut Milk and Vegetables: Pour in the coconut milk, then add the broccoli and zucchini. Stir to combine, reduce the heat to medium-low, cover the skillet, and let the vegetables steam for about 3 minutes.
  6. Adjust Consistency: Remove the lid and stir. If you prefer a thicker curry, increase the heat to medium-high or high and let the mixture boil rapidly to evaporate excess liquid for 3-4 minutes uncovered. Adjust the boiling time based on desired consistency and the type of coconut milk used.
  7. Add Spinach: Turn off the heat, add the fresh spinach, and stir until it wilts. Optionally, cover with a lid for 1 minute to wilt the spinach faster.
  8. Season and Finish: Add 1 teaspoon salt, black pepper, lime juice, cilantro, and (optional) red pepper flakes or minced red chile for heat. Stir well and taste; adjust salt, sugar, and lime juice as needed. If the flavors seem flat, add more salt. If you prefer balance, add sugar slowly and to taste.
  9. Serve: Serve immediately, as-is, or with your choice of rice (basmati, jasmine, coconut, white, brown, or fried rice) or naan. Garnish with extra cilantro, red pepper flakes, and additional lime if desired.

Notes

  • Start with less curry paste if you’re not familiar with its heat or your brand is spicy; you can always add more.
  • Lite coconut milk yields a thinner consistency; use full-fat for a thicker, richer sauce.
  • Add sugar to balance the acidity of lime and any bitterness from green vegetables, but it’s optional.
  • For more heat, add serrano chili, habanero, or a pinch of cayenne along with red pepper flakes.
  • Store leftovers airtight in the fridge for up to 5 days or freeze for up to 3 months. Note that veggies will soften further after freezing/thawing but flavor remains unchanged.
  • Recipe adapted from Green Thai Chicken Coconut Curry.

Nutrition

  • Serving Size: 1/6 of recipe (about 1.5 cups)
  • Calories: 330
  • Sugar: 5g
  • Sodium: 700mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 23g
  • Cholesterol: 70mg
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Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

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