Ground Chicken Green Thai Curry
A quick and flavorful Thai green curry featuring tender ground chicken, aromatic spices, and fresh vegetables, all simmered in a creamy coconut milk sauce.
Ingredients
For the Curry
- 1 tablespoon olive oil or coconut oil
- 1 medium Vidalia or yellow onion Diced
- 1 pound ground chicken
- 2 tablespoons Thai green curry paste
- 2 cloves garlic Minced
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 can unsweetened coconut milk
- 2 cups broccoli florets
- 1 medium zucchini Sliced
- 2 cups fresh spinach
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro Chopped
- 1 teaspoon granulated sugar Optional
- 1/4 teaspoon red pepper flakes Optional
- 1 small red chile pepper Optional
Instructions
Preparation
- In a large high-sided skillet, warm the olive oil or coconut oil over medium-high heat until shimmering.
- Add the diced onion and sauté until it begins to soften, about 5 minutes, stirring intermittently.
- Add the ground chicken and crumble it as it cooks, stirring continuously for about 3-4 minutes until fully cooked.
- Stir in minced garlic, ground ginger, and coriander, cooking for 1 minute until fragrant.
- Mix in the Thai green curry paste thoroughly, ensuring it is evenly distributed throughout the chicken mixture.
- Pour in the coconut milk, followed by adding broccoli and zucchini, and stir to combine. Cover and steam on medium-low heat for about 3 minutes.
- Remove the lid, increase the heat to medium-high, and allow the mixture to boil quickly to help evaporate some of the liquid.
- Turn off the heat and stir in the spinach until wilted.
- Add salt, black pepper, lime juice, cilantro, and optional red pepper flakes, stirring to blend flavors. Adjust seasoning as necessary.
- If you prefer, add sugar to taste and mix well.
- Enjoy the curry fresh with rice or naan, if desired. Store any leftovers in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
Use fresh ingredients for better flavor. Adjust heat level of the curry by varying the amount of curry paste used. Let the curry sit for a few moments before serving to allow flavors to meld.