Get ready to delight your taste buds with an incredibly flavorful and creamy dish that comes together in no time—Ground Chicken Thai Green Curry with Coconut Milk. This savory recipe balances the aromatic Thai green curry paste with the rich, velvety texture of coconut milk and tender ground chicken, creating a perfect harmony of spicy, sweet, and savory flavors. Whether you’re a fan of Thai cuisine or just looking for a quick, impressive dinner, this dish is your new go-to for a comforting and vibrant meal on busy nights.
Why You’ll Love This Recipe
- Speedy preparation: Ready in under 30 minutes, perfect for busy weeknights.
- Rich and creamy texture: Coconut milk adds luxurious creaminess without heaviness.
- Flavor-packed: Authentic Thai green curry paste delivers a complex, aromatic burst.
- Healthy and protein-packed: Lean ground chicken makes it a nutritious main course.
- Versatile meal: Easily pairs with rice, noodles, or veggie sides to suit your mood.
Ingredients You’ll Need
The ingredients for this Ground Chicken Thai Green Curry with Coconut Milk are simple but essential. Each plays a key role in building layers of flavor, giving your dish the perfect balance of spice, creaminess, and freshness.
- Ground chicken: Use fresh or lean for tender, juicy bites that soak up the curry sauce.
- Thai green curry paste: The heart of the dish, delivering vibrant herbal and spicy notes.
- Coconut milk: Adds a rich, smooth texture and sweet undertone that complements the curry paste.
- Garlic and ginger: Freshly minced for an extra layer of aromatic warmth and zing.
- Fish sauce: Traditional Thai seasoning that boosts umami and depth.
- Brown sugar: Balances the heat with a whisper of sweetness.
- Fresh basil and cilantro: Garnishes that brighten the dish with fragrant herbal hints.
- Lime juice: Adds a subtle acidity to cut through the richness.
- Vegetables like bell peppers and zucchini: For texture, color, and freshness.
- Optional Thai chilies: For those who love an extra kick of heat.
Variations for Ground Chicken Thai Green Curry with Coconut Milk
One of the best things about this recipe is how easy it is to make your own. Whether you need to adjust for dietary preferences or just want to switch things up, these variations help you enjoy a personalized version every time.
- Protein swap: Use ground turkey or tofu for a leaner or vegetarian-friendly option.
- Veggie boost: Add bamboo shoots, snap peas, or baby corn for extra crunch and nutrition.
- Spice level: Adjust by adding more or fewer Thai chilies or a pinch of red pepper flakes.
- Dairy twist: Stir in a spoonful of plain yogurt or cream for a tangy variation.
- Low-carb adaptation: Skip rice and serve curry over cauliflower rice or steamed greens.
How to Make Ground Chicken Thai Green Curry with Coconut Milk
Step 1: Prepare your ingredients
Start by finely chopping your garlic, ginger, and vegetables. This step ensures everything cooks evenly and the flavors meld perfectly.
Step 2: Cook the ground chicken
Heat a splash of oil in a large skillet over medium heat. Add the ground chicken and cook until it’s browned and cooked through, breaking it up into small pieces as it cooks.
Step 3: Add aromatics and curry paste
Push the chicken to the side of the pan and add garlic, ginger, and Thai green curry paste to the cleared space. Sauté for 1-2 minutes until fragrant, then mix everything together.
Step 4: Stir in coconut milk and seasonings
Pour in the coconut milk, fish sauce, and brown sugar. Stir everything well and bring the mixture to a gentle simmer to meld the flavors and thicken the sauce.
Step 5: Add vegetables and cook until tender
Introduce your choice of veggies like bell peppers and zucchini. Let them cook in the curry sauce for 5-7 minutes until just tender but still vibrant and fresh.
Step 6: Finish with fresh herbs and lime juice
Turn off the heat and stir in chopped basil, cilantro, and a squeeze of lime juice to add brightness and freshness to the rich curry.
Pro Tips for Making Ground Chicken Thai Green Curry with Coconut Milk
- Use quality curry paste: Fresh or authentic green curry paste makes the biggest flavor difference.
- Don’t skip the fish sauce: It adds deep umami flavor that’s essential for authentic taste.
- Cook chicken thoroughly: Ensure no pink remains for food safety and the best texture.
- Balance sweetness and heat: Taste before serving and adjust sugar or chilies as needed.
- Fresh herbs at the end: Always add basil and cilantro off heat to retain their bright flavor and color.
How to Serve Ground Chicken Thai Green Curry with Coconut Milk
Garnishes
Top your curry with a handful of fresh basil leaves, chopped cilantro, and a few thin slices of fresh Thai green chilies for a colorful, aromatic finish.
Side Dishes
Serve with steaming jasmine rice or sticky rice to soak up the luscious sauce, or opt for rice noodles or steamed vegetables for a lighter meal.
Creative Ways to Present
For a fun twist, serve the curry inside hollowed-out bell peppers or over crispy rice cakes for added texture and presentation wow-factor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Ground Chicken Thai Green Curry with Coconut Milk in an airtight container in the refrigerator for up to 3 days, ensuring flavors continue to meld beautifully.
Freezing
This curry freezes very well—just transfer cooled curry into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a saucepan over low heat, stirring occasionally. Add a splash of water or coconut milk to loosen the sauce if it thickens too much.
FAQs
Can I use chicken breast instead of ground chicken?
Yes, you can finely chop or mince chicken breast, but ground chicken cooks faster and absorbs the curry flavors better for this recipe.
Is Thai green curry paste spicy?
It has a moderate heat level, with fresh herbs and green chilies offering a gentle spicy kick that can be adjusted by adding more or fewer chilies.
What can I substitute for fish sauce?
If you avoid fish sauce, soy sauce or tamari can be used as alternatives, but the flavor won’t be quite as authentic or complex.
Can I make this recipe vegan or vegetarian?
Absolutely! Swap ground chicken for tofu or tempeh, use vegetarian green curry paste, and substitute fish sauce with soy sauce or coconut aminos.
How thick should the curry sauce be?
The sauce should be creamy and slightly thickened but still loose enough to coat the chicken and vegetables well.
Final Thoughts
Ground Chicken Thai Green Curry with Coconut Milk is a truly delightful dish that comes together quickly and offers a stunning balance of flavors and textures. Whether you’re new to Thai cooking or a seasoned enthusiast, giving this recipe a try will add a fresh, vibrant meal to your routine. So grab your ingredients and get ready to savor a homemade curry that feels both comforting and exotic, making every dinner time a special occasion.