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Ground Chicken Thai Green Curry with Coconut Milk

Ground Chicken Thai Green Curry with Coconut Milk
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Ground Chicken Thai Green Curry with Coconut Milk is a vibrant and flavorful dish that combines the creamy richness of coconut milk with the bold, spicy notes of authentic Thai green curry paste. Featuring quick-cooking ground chicken and fresh vegetables, this comforting and versatile curry is perfect for busy weeknights or entertaining guests, offering a harmonious blend of spicy, sweet, and savory flavors with a fragrant finish of Thai basil.

Ingredients

Scale

Protein

  • 500g ground chicken (lean and tender)

Spices and Aromatics

  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, finely minced
  • 2 tablespoons Thai green curry paste

Liquids and Sauces

  • 400ml coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice (freshly squeezed)

Vegetables

  • 1 red bell pepper, chopped
  • 1/2 cup green peas

Herbs and Garnishes

  • 1/4 cup fresh Thai basil leaves
  • Optional garnishes: chopped cilantro, sliced red chilies, toasted sesame seeds or crushed peanuts

Additional Seasonings

  • 1 teaspoon sugar or palm sugar
  • Oil for sautéing (e.g. vegetable or coconut oil)

Instructions

  1. Prepare the aromatics: Finely mince 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.
  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.
  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.
  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.
  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.
  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.

Notes

  • Use quality Thai green curry paste to maximize authentic flavor.
  • Control spice carefully by adding the curry paste gradually to suit your preference.
  • Keep heat at low to medium to prevent coconut milk from separating or curdling.
  • Add fresh Thai basil at the end to preserve its fragrance and fresh flavor.
  • Taste and adjust lime juice, fish sauce, and sugar to balance sweet, salty, sour, and spicy notes.

Nutrition

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

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