Ground Chicken Thai Green Curry with Coconut Milk

If you crave vibrant flavors and crave an effortlessly satisfying meal, then Ground Chicken Thai Green Curry with Coconut Milk is your new go-to dish. This recipe perfectly balances the creamy richness of coconut milk with the bright, spicy notes of Thai green curry paste, creating a harmonious blend that’s both comforting and exciting. Ground chicken makes this curry quick to prepare while absorbing all those wonderful flavors beautifully. Whether you’re cooking for a busy weeknight or entertaining friends, this dish brings ease, flavor, and warmth to your table every time.

Why You’ll Love This Recipe

• Speedy preparation: Ground chicken cooks quickly, making this curry ideal for busy nights when you want flavorful food without the wait.
• Rich but light: The coconut milk provides creamy texture without heaviness, keeping the dish smooth and digestible.
• Bold, authentic flavor: Traditional Thai green curry paste packs a vibrant punch that makes every bite exciting and layered.
• Highly versatile: Easily adaptable with vegetables, herbs, or protein swaps depending on what you have on hand.
• Comfort food with a kick: It’s cozy, warmly spiced, and perfect for those who appreciate a little heat with their meals.

Ingredients You’ll Need

These ingredients are simple yet essential, each contributing unique notes to make the Ground Chicken Thai Green Curry with Coconut Milk a vibrant, balanced dish. From the fragrant spices to the creamy coconut, each part plays a role in building this satisfying flavor profile.

• Ground chicken: Lean and tender, it soaks up the curry sauce beautifully for quick cooking and great texture.
• Green curry paste: This paste blends chilies, lemongrass, garlic, and herbs to deliver authentic Thai flavor.
• Coconut milk: Adds a luscious creaminess that balances the spice, creating a mellow richness.
• Fish sauce: Brings the essential salty, savory umami depth typical of Thai cuisine.
• Fresh Thai basil: Offers a fragrant, slightly sweet note that lifts the dish at the end.
• Vegetables like bell peppers and peas: These add crunch, sweetness, and vibrant color.
• Garlic and ginger: Build aromatic layers enhancing the complexity of the curry.
• Lime juice: Adds bright acidity to balance the rich coconut milk and spices.
• Sugar or palm sugar: A hint of sweetness to round out the flavors harmoniously.

Variations for Ground Chicken Thai Green Curry with Coconut Milk

Feel free to customize this recipe based on your taste preferences or dietary needs. The foundation of Ground Chicken Thai Green Curry with Coconut Milk is incredibly flexible, allowing you to swap ingredients or add new elements easily to keep the flavors fresh and exciting.

• Protein swaps: Substitute ground chicken with ground turkey, pork, or even tofu for a vegetarian option.
• Vegetable boosts: Add zucchini, eggplant, or green beans to increase texture and nutrition.
• Heat level adjustments: Use more green curry paste or fresh chili to turn up the spice or reduce it for a milder taste.
• Nutty twists: Stir in crushed peanuts or cashews for added crunch and richness.
• Cream alternative: Try light coconut milk or a mix with almond milk to lower calories while retaining creaminess.

How to Make Ground Chicken Thai Green Curry with Coconut Milk

Step 1: Prepare the aromatics

Start by finely mincing garlic and ginger, then sauté them in a splash of oil over medium heat until fragrant and golden. This releases their full flavor and creates a delicious base for the curry.

Step 2: Cook the ground chicken

Add the ground chicken to the aromatics, cooking and breaking it up until it’s no longer pink. This step ensures the chicken absorbs all the aromatic flavors you’ve developed so far.

Step 3: Stir in the green curry paste

Mix in the green curry paste and cook for a minute or two, allowing the spices and herbs in the paste to bloom and intensify the flavor.

Step 4: Add coconut milk and simmer

Pour in the coconut milk and stir to combine everything well. Let the mixture simmer gently, which lets the sauce thicken slightly and the chicken fully absorb the creamy, spicy essence.

Step 5: Incorporate vegetables and seasonings

Add chopped vegetables such as bell peppers and peas, then season with fish sauce, sugar, and lime juice. Let the vegetables soften but retain some crunch for texture contrast.

Step 6: Finish with fresh herbs

Turn off the heat and stir in fresh Thai basil leaves, folding them gently into the curry to release their aromatic fragrance without wilting too much.

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

• Use quality curry paste: Authentic Thai green curry paste will elevate your dish’s flavor tremendously.
• Control spice carefully: Add curry paste gradually to adjust the heat perfectly to your preference.
• Don’t boil coconut milk: Keep the heat low to medium to prevent coconut milk from separating and curdling.
• Fresh herbs matter: Adding Thai basil at the end preserves its fragrance and enhances the dish’s authenticity.
• Balance flavors: Taste and adjust the lime, fish sauce, and sugar for a perfectly balanced sweet, salty, sour, and spicy harmony.

How to Serve Ground Chicken Thai Green Curry with Coconut Milk

Garnishes

Top with freshly chopped cilantro, sliced red chilies, and a sprinkle of toasted sesame seeds or crushed peanuts for added texture and visual appeal.

Side Dishes

This curry pairs wonderfully with steamed jasmine rice or fragrant coconut rice, which mellows the spice and soaks up every bit of the luscious sauce.

Creative Ways to Present

Serve the curry in small bowls alongside a fresh cucumber salad or in lettuce cups for a light and refreshing contrast to the warm, creamy curry.

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 to maintain freshness and flavor.

Freezing

This curry freezes well; portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat the curry on low heat with a splash of water or coconut milk to restore its creamy consistency and prevent it from drying out.

FAQs

Can I use other types of meat in this recipe?

Absolutely! Ground turkey, pork, or even diced chicken breast work well as substitutes in this curry, letting you personalize the dish easily.

How spicy is Ground Chicken Thai Green Curry with Coconut Milk?

The spice depends on the amount of green curry paste you use, so start with less and add more to suit your heat tolerance.

Is this recipe gluten-free?

Yes, provided you check your curry paste and fish sauce ingredients for gluten, this dish can be naturally gluten-free.

What can I serve with this curry besides rice?

Try pairing the curry with quinoa, cauliflower rice, or even crusty bread to soak up the sauce creatively.

Can I make this dish vegetarian or vegan?

Sure! Swap the ground chicken for tofu or tempeh, and use a vegetarian fish sauce alternative to keep the dish plant-based.

Final Thoughts

There’s a reason Ground Chicken Thai Green Curry with Coconut Milk has become a beloved favorite for so many home cooks. It’s quick, flavorful, and comforting, packing the bright, vibrant tastes of Thailand into one just-right bowl. Whether you’re cooking a weeknight dinner or impressing guests, this dish brings warmth and joy with every bite. Give it a try, and watch it become a staple in your kitchen rotation!

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