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Ground Chicken Thai Green Curry with Coconut Milk

Ground Chicken Thai Green Curry with Coconut Milk
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This easy Ground Chicken Thai Green Curry with Coconut Milk is a rich, aromatic, and satisfying dish that features tender ground chicken simmered in creamy coconut milk and bold green curry paste. Combining a perfect balance of spice, sweetness, and richness, this quick and versatile curry is ideal for weeknight dinners and can be customized to suit your taste and dietary preferences.

Ingredients

Scale

Proteins & Main Ingredients

  • 1 lb fresh lean ground chicken
  • 2 tablespoons green curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fish sauce

Vegetables

  • 1 cup bell peppers, sliced (or zucchini or preferred vegetables)
  • 2 cloves garlic, finely chopped
  • 2 shallots, finely chopped

Herbs, Seasonings & Others

  • 1/2 cup fresh Thai basil leaves, chopped
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon palm sugar or brown sugar
  • 1–2 tablespoons cooking oil (for sautéing)

Instructions

  1. Prepare the Aromatics: Finely chop the garlic and shallots. Heat the oil in a pan over medium heat and sauté the garlic and shallots until fragrant and translucent to build the flavorful base of the curry.
  2. Brown the Ground Chicken: Add the ground chicken to the pan and cook, breaking it apart with a spatula, until it is browned and cooked through, mixing well with the aromatics.
  3. Stir in the Green Curry Paste: Add the green curry paste to the chicken and cook for 1-2 minutes, stirring continuously to release the fragrant oils and deepen the dish’s flavor.
  4. Add Coconut Milk and Simmer: Pour in the full-fat coconut milk and stir to combine. Bring the mixture to a gentle simmer, allowing the curry to thicken slightly and the flavors to meld.
  5. Season and Add Vegetables: Season the curry with fish sauce and sugar, adjusting to taste. Add the sliced vegetables and cook until they are tender yet still crisp, preserving their color and texture.
  6. Finish with Fresh Herbs and Lime: Just before serving, stir in the fresh Thai basil leaves and a squeeze of lime juice to brighten the dish and enhance the herbal notes.

Notes

  • Use authentic or homemade green curry paste for the best flavor.
  • Add vegetables at the end of cooking to keep them crisp and colorful.
  • Adjust fish sauce and sugar gradually to balance salty and sweet flavors.
  • Toast the green curry paste in oil for deeper flavors.
  • Add fresh basil last to preserve its aroma and freshness.

Nutrition

Keywords: ground chicken curry, Thai green curry, coconut milk curry, quick Thai dinner, easy curry recipe, gluten free Thai recipe

Find it online: https://linacorner.com/ground-chicken-thai-green-curry-with-coconut-milk/