If you’re craving a meal that’s bursting with flavor, creamy texture, and just the right amount of spice, then this Ground Chicken Thai Green Curry with Coconut Milk recipe is calling your name. It’s a quick and easy dinner option that brings the vibrant tastes of Thailand right to your kitchen. Creamy coconut milk blends perfectly with fragrant green curry paste and tender ground chicken, making this dish both comforting and exciting with every bite.
Why You’ll Love This Recipe
- Speedy preparation: Ready in under 30 minutes, perfect for busy weeknights when you want something delicious without waiting.
- Balanced flavors: The combination of spicy, sweet, creamy, and savory notes keeps every spoonful interesting and satisfying.
- Healthy and versatile: Ground chicken offers a lean protein option, and the dish can be customized with vegetables to fit your nutritional goals.
- One-pot convenience: Minimal cleanup since you cook everything in a single pan, saving time and effort.
- Great for meal prep: This curry holds up well in the fridge and can be easily reheated for lunches or dinners throughout the week.
Ingredients You’ll Need
This recipe is a beautiful blend of simple but essential ingredients. Each one adds its own dimension: aromatic herbs, creamy coconut milk for richness, and just the right spices to keep things lively and fresh.
- Ground chicken: Opt for lean ground chicken for tender texture and a healthy protein base.
- Green curry paste: The heart of the dish, packed with green chilies, garlic, lemongrass, and spices to bring authentic Thai flavor.
- Coconut milk: Smooth and creamy, it balances the spice and gives the curry its luscious texture.
- Vegetables (bell peppers, zucchini, or green beans): Add color, crunch, and freshness to brighten the curry.
- Fish sauce: A small amount adds depth and umami, enhancing the overall flavor complexity.
- Brown sugar or palm sugar: Balances the spice and saltiness with a hint of sweetness.
- Fresh basil or cilantro: Adds a fragrant finishing touch that makes the dish pop.
- Lime juice: Brightens the dish and cuts through the creamy richness with tangy freshness.
Variations for Ground Chicken Thai Green Curry with Coconut Milk
This Ground Chicken Thai Green Curry with Coconut Milk is perfect to customize depending on what you have on hand or personal preferences. Feel free to experiment for more variety or to fit dietary restrictions without sacrificing flavor.
- Vegetarian adjustment: Swap ground chicken for firm tofu or chickpeas to keep it plant-based but still hearty.
- Extra veggies: Toss in mushrooms, eggplant, or snap peas to increase texture and nutrition.
- Spiciness level: Reduce or increase the green curry paste according to how fiery you want the curry.
- Protein swap: Use ground turkey or even finely chopped chicken breast if you can’t find ground chicken.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce if needed.
How to Make Ground Chicken Thai Green Curry with Coconut Milk
Step 1: Prepare the ingredients
Chop your vegetables into bite-sized pieces, measure out the curry paste and coconut milk, and have your ground chicken ready. This prep will make cooking smooth and efficient.
Step 2: Sauté the green curry paste
Heat a tablespoon of oil over medium heat and add the green curry paste. Cook it gently for 1-2 minutes until fragrant, stirring constantly to release those aromatic oils.
Step 3: Cook the ground chicken
Add the ground chicken to the pan and break it up with your spatula. Cook until it’s no longer pink, letting it absorb the curry paste and turn golden in places.
Step 4: Add coconut milk and simmer
Pour in the coconut milk and stir everything together. Let it simmer gently for 5-7 minutes, allowing the flavors to marry and the sauce to thicken slightly.
Step 5: Add vegetables and seasonings
Throw in your chosen vegetables, a splash of fish sauce, and a teaspoon of sugar. Stir well and cook for another 5 minutes or until the veggies are tender but still vibrant.
Step 6: Finish with fresh herbs and lime
Remove the curry from heat and stir in fresh basil or cilantro along with a squeeze of lime juice to brighten all the flavors instantly.
Pro Tips for Making Ground Chicken Thai Green Curry with Coconut Milk
- Use quality curry paste: Investing in authentic Thai green curry paste makes a huge flavor difference.
- Don’t rush the aromatic sauté: Take your time to cook the curry paste first to fully develop its depth.
- Adjust coconut milk consistency: Use full-fat for creamier curry or light coconut milk for a leaner dish.
- Keep vegetables crisp: Add firmer veggies earlier and more delicate ones near the end to retain their texture.
- Taste as you go: Balance salt, heat, and sweetness gradually for the perfect curry harmony.
How to Serve Ground Chicken Thai Green Curry with Coconut Milk
Garnishes
Sprinkle chopped fresh Thai basil, cilantro, or sliced green chilies on top for bursts of color, freshness, and a little extra heat. A few toasted cashews add lovely crunch and richness.
Side Dishes
This curry pairs wonderfully with jasmine rice to soak up the luscious sauce, or try it over fragrant coconut rice for an extra treat. Steamed vegetables or a crisp cucumber salad can refresh the palate alongside.
Creative Ways to Present
Serve the curry in a colorful bowl with a lime wedge on the side for an inviting presentation. Alternatively, serve it with warm, soft roti or flatbread to scoop up every last bit of sauce.
Make Ahead and Storage
Storing Leftovers
Keep leftover Ground Chicken Thai Green Curry with Coconut Milk in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezing
This curry freezes well for up to 2 months; just cool completely before transferring to a freezer-safe container or bag. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat on the stove over medium-low heat, stirring occasionally. Add a splash of water or coconut milk if the curry has thickened too much during storage.
FAQs
Can I make this curry spicier?
Absolutely! Add more green curry paste or fresh chopped chilies when cooking to increase the heat to your liking.
Is ground chicken a good substitute for traditional Thai curry proteins?
Yes, ground chicken works wonderfully as a lean and quick-cooking protein that absorbs the curry flavors well.
Can I use canned vegetables for this recipe?
It’s best to use fresh or frozen vegetables for the best texture and freshness, but canned can work in a pinch; just adjust cooking times accordingly.
What if I can’t find green curry paste?
You can substitute with Thai red curry paste for a different but still delicious flavor, or make your own blend using commonly available Thai spices.
Is this recipe gluten-free?
Yes, as long as you use gluten-free fish sauce or tamari instead of soy sauce, this recipe can easily be enjoyed gluten-free.
Final Thoughts
This Ground Chicken Thai Green Curry with Coconut Milk is a total winner for anyone craving a quick, vibrant, and satisfyingly creamy meal. Whether you’re new to Thai cooking or a long-time fan, this recipe brings such joy and comfort to the table—make it, savor it, and share it with the people you love!