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.

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!

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.

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.

Ground Chicken Green Thai Curry Recipe

Name: Ground Chicken Green Thai Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
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 (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; 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); 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)

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)

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Instructions

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.
Cook the Ground Chicken: Add the ground chicken and cook for about 3 to 4 minutes, crumbling and stirring continuously until fully cooked.
Add Flavors: Stir in the minced garlic, ginger (ground or fresh), and ground coriander. Sauté for about 1 minute, or until fragrant, stirring frequently.
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.
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.
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.
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.
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.
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