Ground Chicken Thai Green Curry with Coconut Milk

If you’re craving a rich, aromatic, and utterly satisfying dinner, look no further than this easy Ground Chicken Thai Green Curry with Coconut Milk. This recipe brings the vibrant, fragrant flavors of Thailand right to your kitchen, combining tender ground chicken with creamy coconut milk and a bold green curry paste, creating a perfect balance of spice, sweetness, and richness. It’s a quick and versatile dish that’s perfect for weeknight meals when you want something comforting but also packed with flavor.

Why You’ll Love This Recipe

• Quick and Convenient: Ground chicken cooks fast, making dinner preparation simple and stress-free.
• Bold Flavors: The green curry paste blends fresh herbs and spices that deliver an authentic Thai taste.
• Creamy Texture: Coconut milk adds silky smoothness that balances the dish perfectly.
• Nutritious and Light: Using ground chicken keeps the curry lean but still satisfying.
• Highly Adaptable: Easy to customize with vegetables or heat level to suit your preferences.

Ingredients You’ll Need

Gathering a few simple, fresh ingredients is all it takes to whip up this Ground Chicken Thai Green Curry with Coconut Milk. Each component plays a vital role—from the juicy ground chicken to the rich coconut milk, and the aromatic herbs that bring color and vibrant flavor.

• Ground chicken: Use fresh, lean ground chicken for a tender and protein-packed base.
• Green curry paste: This essential blend delivers the spicy and herbal kick traditional to Thai green curry.
• Coconut milk: Choose full-fat coconut milk for creamy richness that balances the heat.
• Fish sauce: Adds a salty umami depth that makes the flavors authentic and robust.
• Fresh Thai basil: Brings a fresh, slightly spicy aroma and garnish.
• Vegetables like bell peppers or zucchini: Add color, texture, and nutrition.
• Lime juice: To brighten and balance the curry just before serving.
• Garlic and shallots: Build foundational savory and sweet flavors.
• Sweetener (palm sugar or brown sugar): Balances the curry’s spice for a harmonious taste.

Variations for Ground Chicken Thai Green Curry with Coconut Milk

This curry is wonderfully adaptable, so feel free to tweak the ingredients to suit your dietary needs or taste buds. Experimenting with variations is a great way to keep this recipe fresh and exciting.

• Swap the protein: Try ground turkey, tofu, or shrimp for a different twist.
• Add more veggies: Incorporate eggplant, snap peas, or green beans for extra crunch and nutrition.
• Mild or extra spicy: Adjust the amount of green curry paste or add fresh chili peppers to control heat.
• Dairy-free and vegan: Use plant-based ground protein and substitute fish sauce with soy sauce or tamari.
• Make it nutty: Stir in crushed peanuts or garnish with cashews for added texture and flavor.

How to Make Ground Chicken Thai Green Curry with Coconut Milk

Step 1: Prepare the Aromatics

Start by finely chopping garlic and shallots, then sauté them in a bit of oil over medium heat until fragrant and translucent. This builds the flavorful base for your curry.

Step 2: Brown the Ground Chicken

Add the ground chicken to the pan and cook until browned and cooked through, breaking it apart with a spatula so it cooks evenly and mixes well with the aromatics.

Step 3: Stir in the Green Curry Paste

Mix in the green curry paste, cooking it with the chicken for a minute or two to release its fragrant oils and deepen the flavor of the dish.

Step 4: Add Coconut Milk and Simmer

Pour in the coconut milk and stir everything together. Bring the mixture to a gentle simmer to let the curry thicken slightly and the flavors meld beautifully.

Step 5: Season and Add Vegetables

Season with fish sauce and a touch of sugar, then add your chosen vegetables. Let everything cook until the veggies are tender but still crisp, preserving their color and texture.

Step 6: Finish with Fresh Herbs and Lime

Just before serving, stir in chopped Thai basil leaves and a squeeze of fresh lime juice to brighten the dish and enhance the herbal notes.

Pro Tips for Making Ground Chicken Thai Green Curry with Coconut Milk

• Use fresh curry paste: For the most vibrant flavor, try to find authentic Thai green curry paste or make your own.
• Don’t overcook the vegetables: Add veggies at the end to keep them crispy and colorful.
• Balance the flavors: Adjust fish sauce and sugar gradually for that perfect salty-sweet harmony.
• Toast curry paste in oil: This step releases deeper flavors and aromas for a richer curry.
• Finish with herbs last: Adding basil at the end preserves its fresh flavor and aroma.

How to Serve Ground Chicken Thai Green Curry with Coconut Milk

Garnishes

Top your curry with fresh Thai basil, thin slices of red chili for heat, and a sprinkle of chopped cilantro or toasted peanuts for crunch and added flavor complexity.

Side Dishes

This curry shines when paired with steamed jasmine rice or sticky rice to soak up the luscious sauce. For a low-carb option, serve over cauliflower rice or alongside a crisp cucumber salad.

Creative Ways to Present

Serve your curry in individual bowls garnished artfully with herbs and lime wedges, or bring it to the table in a beautiful serving dish to share family-style, inviting everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Store leftover Ground Chicken Thai Green Curry with Coconut Milk in an airtight container in the refrigerator for up to 3 days, allowing the flavors to deepen even more.

Freezing

This curry freezes well—transfer cooled leftovers to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating. Add a splash of water or coconut milk if the curry thickens too much.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well and provides a similar texture and lean protein content, making it a great substitute.

Is green curry paste very spicy?

Green curry paste can be quite spicy, but heat levels vary by brand. You can adjust the amount used to suit your palate or add a bit of coconut milk to mellow the spice.

Can I make this recipe vegan?

Yes! Substitute ground chicken with firm tofu or a plant-based alternative and use soy sauce or tamari instead of fish sauce for a vegan-friendly curry.

What’s the best way to store leftovers?

Keep leftovers in an airtight container in the fridge and consume within 3 days. For longer storage, freeze in portioned containers to maintain quality.

Can I add other vegetables?

Definitely! Feel free to add vegetables like bell peppers, zucchini, eggplant, or green beans to suit your taste and boost nutrition.

Final Thoughts

This Ground Chicken Thai Green Curry with Coconut Milk is a fantastic dish to have in your weeknight dinner rotation. It’s comforting, vibrant, and comes together quickly with minimal fuss. Whether you’re a curry pro or a curious home cook, this recipe lets you savor Thailand’s bold flavors without stepping outside your kitchen. So grab your ingredients, and get ready to enjoy a bowl full of warmth and deliciousness!

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