Ground Chicken Green Thai Curry – 💚 Skip takeout and make this EASY, one-skillet green curry with ground chicken and an array of healthy vegetables! Ready in under 30 minutes, great for busy weeknights, and tastes BETTER than from a Thai restaurant! Healthy yet hearty comfort food that tastes AMAZING and is naturally gluten-free.
Table of Contents
I am a huge Thai curry fan and I decided to tweak my super popular Green Thai Curry with Chicken and rather than use diced chicken breasts, I swapped in ground chicken, with a few minor tweaks.
The resulting one-skillet curry recipe is just layered with a variety of textures including tender ground chicken, crisp-tender broccoli, softer zucchini, and wilted spinach.
Combined with green curry paste, onions and garlic, ginger, coriander, lime juice, and fresh cilantro, there’s a bright and lively freshness to what’s an otherwise very comforting dish thanks also to the creamy coconut milk based broth.
If you’re looking for your next easy weeknight dinner recipe that will impress your family, including picky eaters, this is the one! It’s ready from start to finish in 30 minutes – I can do it in 20 minutes. Truly faster and better than calling for takeout! Cleanup is a breeze because it’s a one skillet, one pan, no-fuss recipe.
Honestly the depth of flavors will just blow your mind! It’s hearty yet healthy comfort food that’s layered with Thai-inspired flavors and is naturally gluten-free.
And if you’re into this type of dish, I have a new Sweet Chili Ground Chicken and Broccoli Stir Fry recipe that’s incredible.
Ingredients in This Recipe
This fast and easy Thai curry with ground chicken and fresh vegetables uses very common fridge and pantry ingredients – minus perhaps the green curry paste, which is readily available at any well-stocked supermarket or Amazon.
To make this Thai green curry with ground chicken, you’ll need:
- Coconut oil or olive oil
- Sweet Vidalia onion or yellow onion
- Ground chicken* (Read below about alternative protein choices)
- Cloves garlic
- Ground ginger
- Ground coriander
- Thai green curry paste
- Coconut milk (lite or regular (full fat) unsweetened coconut milk)
- Broccoli – To save time, I used a 12-ounce bag broccoli florets but of course, you can chop a head of broccoli.
- Zucchini
- Fresh spinach
- Kosher salt
- Black pepper
- Fresh cilantro
- Lime juice
- Sugar, optional and to taste
- Red pepper flakes – Add to your taste. Note that they go by many names included red pepper flakes, chili flakes, pizza flakes, etc.
- Lime wedges, optional for serving
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
This Looks Like A Lot of Ingredients!
Don’t be scared off! 😳 I know this ingredients list looks long, but it’s really just the spices and seasonings that make it look more lengthy, plus the optional items for garnishing! If you don’t have something on hand, or don’t want to purchase it, no worries! Leave it out!
Alternate Protein Options
Yes you sure can. My original Green Chicken Thai Curry recipe is made with diced boneless skinless chicken breasts as mentioned above, so that’s of course an option.
Here, I used ground chicken but other ground proteins are definitely fine.
I have listed the alternatives in my subjective preferential order:
- Ground turkey – This is the closest to ground chicken. Between the coconut milk, green curry paste, sauteed onions, veggies, and fresh cilantro, I can’t tell the difference between ground chicken or ground turkey. Ground chicken is generally a couple dollars a pound cheaper, so I tend to go with it.
- Plant-Based Proteins (“crumbles” or tofu) – I haven’t experimented with the dozens of new brands and food manufacturers out there who are creating “plant based crumbles” as they tend to be named and most closely resemble ground animal protein. I would go with one that mostly closely imitates chicken rather than beef or chorizo. if you want to keep this dish totally plant based and vegan. Another option is tofu. You can crumble and pan sear soft tofu. Or use extra-firm that’s been pressed and diced and you can saute that separately before adding it to the recipe.
- Ground pork – The ‘other white meat’ and when crumbled during cooking, it still tastes lean enough and neutral enough in flavor
- Ground sausage (or Ground Chorizo)- This wouldn’t be a traditional curry choice (at least for me) whether it’s Italian, hot, sweet, or another type of sausage (or a mild to spicy pork chorizo) so you’ll definitely notice a flavor difference and the mouthfeel will be greasier since sausage contains much more fat. Chorizo is full of fat and isn’t likely well suited to this easy skillet recipe.
- Ground beef – Again, not a traditional curry protein for me, but you can experiment with lean to extra-lean ground beef of at least 90/10 and see how it goes.
How To Make the Best Ground Chicken Green Thai Curry
Here’s how to make authentic tasting Thai-inspired green curry with ground chicken and vegetables in less than 30 minutes total time with easy prep!
- Sauté the onion over medium-high heat in a large skillet until softened.
- Add the ground chicken to the skillet and cook until done, making sure to crumble and stir as it cooks.
- Add the garlic, ginger, and coriander and cook until fragrant. Add the green curry paste and stir to combine.
- Add the coconut milk, broccoli, zucchini. Simmer, covered, for 5 minutes. Then, remove the lid and boil for another 3 to 4 minutes.
- Turn the heat off, add the spinach, stir to combine, and allow it to wilt.
- Add the salt, pepper, cilantro, lime juice, stir to combine, taste, and make any necessary flavor tweaks.
- If desired, optionally add the sugar, stir to combine, and garnish with red pepper flakes and/or any other chili peppers and/or lime wedges before adding to a bowl and serving with rice, naan, or as-is!
Don’t Be Afraid to Add Salt!
Until the end, there’s no salt in this recipe, other than from the green curry paste, although it doesn’t read salty. Therefore the pound of ground chicken + and two pounds of vegetables (onion, broccoli, zucchini, spinach) desperately need salt to bring out the best in them. Don’t be afraid to salt generously. I used 2 teaspoons which may sound like a lot to some, but for us it’s not. Always salt to your own tastes, of course.
Curry FAQs
In my opinion, there is very little heat from the Thai Kitchen brand of Thai green curry paste in this Thai green curry ground chicken recipe. And so no, the curry isn’t spicy. But it does have a ton of depth of flavors and truly is one of my husband’s favorites! For this green curry I used the entire (small) jar, 4 ounces of the store-bought paste. I realize this may seem like a lot, and may be too much for some people so start with 1 to 2 tablespoons, and work up from there.
But the Thai Kitchen brand is not spicy and in order to get the robust curry flavor profile I was looking for, I need the whole jar. Other brands may be more concentrated and robust but I haven’t experimented yet. Always add slowly and work up and never assume something “isn’t spicy”!
If you have made other of my curry recipes which use Thai red curry paste, or my Thai Yellow Curry with Chicken (which uses Mekhala Organic Yellow Curry Paste and that stuff IS spicy), green curry paste seems much mellower and less spicy than the red which is why I used the whole jar.
If you want to use boneless skinless chicken breasts or thighs instead of the ground chicken, you can. Follow the stovetop cooking method that I use in my classic Thai Green Curry Chicken recipe, sauteing the onions first, adding the diced chicken breasts and sauteing them, before moving on with the garlic and remainder of the recipe.
I am not a fan of frozen broccoli really, ever. And in a curry, even less so because it’s very tricky to achieve a crisp-tender texture when you’re dealing with a soggy-ish item that has survived the freezing/thawing process. So while the taste will be fine, I don’t personally recommend frozen broccoli for the texture.
I used Thai Kitchen Lite Coconut Milk, although you can use Full Fat Coconut Milk. If saving fat and calories don’t concern you, full fat coconut milk is indefinitely richer and truly amazing. Make sure to use unsweetened coconut milk in a can. I have never made the recipe with shelf-stable cartons of coconut milk, nor refrigerated coconut milk.
Very easily! Simply omit the chicken and substitute a can of chickpeas (garbanzo beans), drained well. Or you can saute extra-firm pressed tofu in place of the chicken or plant-based crumbles that are intended to imitate ground chicken.
Feel free to add carrots, cauliflower, snow peas, sugar snap peas, bell peppers, mushrooms, bok choy, chickpeas, (all see this Sweet Potato and Chickpea Coconut Curry if you’re a fan of garbanzo beans) edamame, frozen peas, kale, fresh ginger, or whatever you have hiding in your produce drawer or freezer that you’d like to toss in.
If you’re not a fan, or simply want to use different fresh herbs, or just omit it, that’s fine. Other options include fresh basil, fresh parsley, mint, lime leaves, kaffir lime leaf, or thinly sliced green onions. Bonus points if you have Thai basil leaves. Check out my Thai Basil Chicken recipe, too.
Sure thing you can batch cook this. You can double or triple the recipe. But be mindful it will make a ton of food in terms of the volume/space needed. I don’t personally have a skillet big enough and recommend instead a large Dutch oven to make sure you have enough space and you’ll need to cover it with a lid so it steams properly.
Yes and curries, like hearty chili or ravioli with meat sauce, are just as good the next day (or better) after the flavors mingle as the leftovers sit in the fridge.
What to serve with green curry
Pair this curry recipe with rice such as jasmine rice, basmati rice, cauliflower rice, or your favorite rice (or naan) to soak up all that green curry sauce!
I like to serve my green ground chicken curry with a lime wedge and all kinds of fresh cilantro for bright pop of flavors.
Storage and Reheating Instructions
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months but the broccoli especially will lose the crisp-tender texture and the zucchini will turn mushier, so just be mindful of that.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.
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Ground Chicken Green Thai Curry
Equipment
Ingredients
- 2 to 3 tablespoons olive oil or coconut oil
- 1 medium/large sweet Vidalia or yellow onion, diced small
- 1 pound ground chicken, ground turkey may be substituted, read blog post for my thoughts on other protein substitutions
- 2 to 8 tablespoons Thai green curry paste*, or to taste (I used the whole jar for this recipe, but prefer bolder flavors)
- 3 cloves garlic, finely minced or pressed
- 2 to 3 teaspoons ground ginger OR 1 tablespoon fresh ginger, finely chopped, or to taste
- 2 teaspoons ground coriander
- one 14-ounce can unsweetened coconut milk, (I used lite, but use full-fat for a richer/thicker result)
- 12 ounces broccoli florets, (use bagged to save time, check to make sure they're all diced small enough)
- 1 medium/large zucchini, diced into bite-sized pieces
- 2 cups fresh spinach, or to taste (about 2 huge handfuls)
- 1 to 2 teaspoons kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 to 2 tablespoons lime juice
- ¼ to ⅓ cup fresh cilantro , finely chopped for garnishing (fresh basil may be substituted)
- 1 to 2 tablespoons granulated sugar, optional and to taste
- Red pepper flakes, optional but recommended for garnishing and flavor to taste
- Red chile pepper, finely minced; optional and added to taste for heat (use serrano chile for much more heat if desired)
Instructions
- To a large high-sided skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook for about 3 to 4 minutes, or until chicken is done; crumble and stir nearly continuously to ensure even cooking.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the green curry paste and stir to combine. Green Curry Paste Tips – Read the blog post FAQs as well but I don't consider it spicy and use a full jar for flavoring purposes. But if you're not familiar with green curry paste, start with 2 tablespoons, and work up from there. The Thai Kitchen brand I use isn't spicy, rather it adds flavor. Other brands may be spicier so always start small and work up so you don't accidentally overdo it.
- Add the coconut milk (Tip – lite or full-fat from a can are fine, do NOT use coconut cream, cream of coconut, or coconut milk sold in a carton), broccoli, zucchini, stir to combine, reduce the heat to medium-low, cover the skillet with a lid, and allow the vegetables to steam covered for about 3 minutes.
- Remove the lid, stir, and depending on how much liquid volume you have and want (I don't mind a soupier consistency), increase the heat to medium-high or high, and allow mixture to boil at a fast boil so that lots of steam is being produced, meaning the overall liquid level is evaporating off. Tip – If you used full fat regular coconut milk, you likely won't have to boil much if any water off. Because I used lite coconut milk, it's more watery and when combined with the natural water that seeps out of the broccoli as it steams, I had a decent amount of liquid volume in my skillet and wanted some excess to steam off so I let it boiled fast for about 3-4 minutes, uncovered.
- Turn the heat off, add the spinach, and stir to combine and encourage it to wilt. If desired, covering the skillet again with a lid for 1 minute will encourage it to wilt faster.
- Add 1 teaspoon salt, the pepper, lime juice, cilantro, optional but recommended red pepper flakes for a bit of heat, and stir to combine. Taste and make any necessary flavor adjustments. If it tastes at all flat or boring, it likely needs more salt. Salt Tips – You need to add enough salt to bring out the flavor of a pound of protein and 2 pounds of vegetables. For me, this means I added 2 heaping teaspoons of salt, which I realize sounds like a lot, but given the quantity of food you need to flavor, it's really not. There's not enough saltiness that reads as salty in the green curry paste. If the food tastes at all bland, it likely needs more salt. Don't be afraid to add it. Red Pepper Flakes Tips – They really add a great kick to this dish without being overpowering. If you want the curry noticeably spicier, add a serrano chile, habanero, or a tiny pinch of cayenne and read the blog post for more info.
- Optionally add sugar, to taste, and stir to combine. Tip – I always add sugar to balance the acidity from the lime juice, the bitterness that the green vegetables and the spinach can have, the pungent flavor of the green curry paste itself, and to balance the boldness of the cilantro. It's similar to how many chefs add a pinch of sugar to their marinara or red pasta sauces to balance the acidity but it's optional and up to you. Add slowly, and to taste.
- Serve immediately as-is, or with rice such as basmati, jasmine, coconut, white, brown, or fried rice, or with naan.
- Storage – Extra green curry will keep airtight in the fridge for up to 5 days, or in the freezer for up to 3 months, noting that upon freezing/thawing, the vegetables especially the zucchini and broccoli will lose its crisp-tender texture and become soggier, but the taste won't change.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Thai Curry Recipes:
My Favorite Curry Recipes!
Green Thai Curry with Chicken — Made with diced chicken breasts, this is an EASY, one-skillet green curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! It’s healthy comfort food that tastes AMAZING!
Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Thai Yellow Curry with Chicken — Better-than-takeout yellow curry is EASY and ready in 25 minutes!! Healthy comfort food with the PERFECT amount of heat and lots of textures and flavors in every bite! Impress your friends and family and make this DELICIOUS curry at home!
Coconut Lime Chicken and Sweet Potato Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! Healthy comfort food!!
Yellow Chicken Coconut Curry (Chicken Korma) – An EASY Indian recipe you can make at home in 25 minutes that tastes like it’s from a restaurant!! Chicken, cashews, and spices are simmered in coconut milk for the WIN!!
Sweet Potato and Chickpea Coconut Curry – An easy one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! Healthy comfort food that tastes amazing!
Chickpea and Kale Thai Coconut Curry – An easy one-skillet vegan curry that’s ready in 15 minutes and has amazing Thai-inspired flavors! Low-cal, low-carb, and healthy but tastes like hearty comfort food!
Cauliflower, Chickpea, and Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than a restaurant!! The Thai-inspired coconut milk broth makes this healthy comfort food taste AMAZING!!
We loved this dish! I used about 2 tbsp of the green curry and full fat coconut milk. It was my first time to use ground chicken and I’m now a fan! Thanks so much for sharing this recipe!
Thanks for the 5 star review, Donna, and I am so glad you are a fan of the dish! While not traditional, ground chicken is easy to use and relatively inexpensive and makes for a tasty dish and glad you agree!
This was amazing and so easy! I used 2 oz of the green chili paste and there was heat. My husband loved it as well.
Thanks for the five star review Michele and I’m so glad that this turned out great and that both you and your husband loved it!😊