This Thai Green Chicken Curry is the Perfect Blend of Fresh Flavors and Comfort Food
You know those days when the weather is that weird in-between, and you need something cozy but are also craving something fresh (that’s not the salad)? This Thai green curry chicken totally fits the bill!
This recipe is the perfect marriage of bright, light flavors and warm and cozy comfort food. Made with creamy coconut green curry sauce, bites of gingery chicken, and tons of veggies, it’s a dish that can serve all your cravings.
Oh, and did I mention you can throw it all together in 45 minutes or less?!
Many cultures have their variation of curry, but Thai curry is my personal favorite. In my experience, Thai curry is typically lighter and more aromatic than, say, an Indian-style curry. I also love that Thai curry uses coconut milk for a comforting, creamy touch.
Green curry is made with curry paste from a blend of green chilis and fresh herbs like cilantro and Thai basil (which give the paste its gorgeous color!). In my opinion, it tastes much fresher than other types of curry and is also not as spicy as a yellow or red curry.
All that to say… when it comes to curry recipes, Thai green curry is an amazing light and bright option. Perfect for a fresh yet comforting dinner!
🌶Prefer a Spicier Red Curry? ⇢ Try my Thai-Inspired Red Curry Salmon or Red Curry with Ginger Turkey Meatballs – two creamy and comforting dinners with a bit more kick. For a meatless curry dinner, try this cozy, spicy Vegan Butternut Squash Red Curry instead. All these recipes cook in 30 minutes or less!
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
The Ingredients That Make This Curry Shine
Best green curry paste ⇢ I solely use Maesri curry paste in my kitchen because it’s made with richly flavored ingredients like fresh chili, lemongrass, sweet basil, kaffir lime, coriander, cumin and cardamom. It’s so important to use a good curry paste in this recipe since it’s the foundation of flavor of the entire dish!
3 types of coconut (full-fat coconut milk, light coconut milk, and coconut oil) create a perfectly light and creamy Thai green curry.
Load up the veggies! This green curry recipe uses tons of veggies, but you can always add whatever you love. Snap peas, asparagus, eggplant, cauliflower, potatoes, butternut squash are all great options.
How to Make Thai Green Curry Chicken
This Thai green chicken curry recipe has a few moving parts to ensure the best textures. Cooking your veggies and browning the chicken before building the curry sauce helps each bite stay tender and crisp (never soggy or mushy!).
I love adding hearty veggies like broccoli and sweet potato to my Thai green curry – but they need a little extra love! Roasting them in the oven creates tender, crispy edges and prevents the veggies from getting mushy if simmered directly in the sauce. I know it’s an extra step, but don’t skip it!
Bell pepper and onion are more commonly found in Thai curry recipes. Quickly sautéing them in coconut oil gives a tender-crisp texture (without also getting soggy in the curry sauce).
Toss the cubed chicken thighs with plenty of garlic and ginger, then cook in coconut oil using the same pot used for the peppers and onions. The goal is to get a nice brown sear for even more flavor!
Make It Vegan or Vegetarian
For a vegan or vegetarian green curry, swap the chicken for chickpeas, lentils, or tofu. I recommend crisping cubes of tofu up in the oven, coated in cornstarch, for 30-35 minutes. Cooked chickpeas and lentils are easy to toss into the curry sauce at the end to warm through.
With your veggies and chicken ready to go, you can now begin building the Thai green curry in one pot!
Serving Suggestions
I love eating Thai green chicken curry served over a bed of fluffy jasmine or basmati rice to soak up all the curry. Quinoa, cauliflower rice, and noodles all work well too!
I can’t wait for you to try this Thai-Style Green Curry with Gingery Chicken and Vegetables! It’s perfect when you’re craving something that’s both cozy and fresh at the same time, and I know you’ll love it as much as we do!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations!
Print
Thai Green Curry with Gingery Chicken & Vegetables
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: serves 4-6 1x
- Category: Soup, Stew & Chili Recipes, Main Dishes
- Method: Stovetop
- Cuisine: Thai, Asian-Inspired
- Diet: Gluten Free
Description
Bright, fresh flavors meet cozy comfort food in this Thai Green Curry with Gingery Chicken and Veggies! Garlicky and gingery chicken thighs simmer with bell peppers and onions in a creamy coconut green curry sauce. Serve it up with roasted sweet potatoes, broccoli, and fluffy rice in 45 minutes or less!
Ingredients
- 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 4 cloves garlic, finely chopped or grated
- 1 1-inch piece fresh ginger, grated (about 1 tablespoon grated)
- 1 small head broccoli, cut into bite-sized florets
- 1 large sweet potato, diced into ½-inch cubes
- 1 large yellow onion, thinly sliced
- 1 large bell pepper, deseeded and thinly sliced
- 3 tablespoons melted coconut oil, divided
- 1 4-ounce can Thai-style green curry paste
- 1 14-ounce can light coconut milk
- 1 14-ounce can full-fat coconut milk
- 6 ounces baby spinach or greens of choice
- 1–2 large, juicy limes, juiced
- kosher salt and ground black pepper, to season
- for serving, as desired: cooked rice (or quinoa, or cauliflower rice), Thai basil, cilantro, lime wedges, etc.
Instructions
- Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
- Prep the chicken: Add the chicken, garlic, and ginger to a bowl, seasoning with 1 teaspoon kosher salt. Stir to evenly coat the chicken in the garlic and ginger. Set aside.
- Roast the broccoli and sweet potato: Place the broccoli florets and diced sweet potato on the prepared baking sheet. Drizzle 1 tablespoon of the coconut oil over top and season with ½ teaspoon kosher salt. Toss to coat, then arrange the veggies in a single, uniform layer across the baking sheet. Once the oven is preheated, roast the veggies for 20-25 minutes, shaking the baking sheet halfway through, until the veggies are crisp around the edges and fork-tender. Remove from the oven and set aside.
- Cook the aromatic veggies: Add 1 tablespoon of the coconut oil to a deep skillet or Dutch oven over medium-high heat. Once hot, add in the thinly sliced onion and bell pepper, seasoning with a pinch of kosher salt. Cook, stirring frequently, until tender-crisp, 3-4 minutes. Transfer the veggies to a plate and set aside.
- Cook the chicken: If needed, add the remaining tablespoon of coconut oil to the skillet or Dutch oven used to cook the aromatic veggies. Once hot, add in the prepared chicken. Cook 4-5 minutes per side, until browned around the edges and nearly cooked through.
- Build and simmer the green curry: Add the curry paste to the skillet, stirring to coat the chicken. Cook 2-3 minutes, allowing the curry paste to brown slightly. Add in the coconut cream and coconut milk. Simmer for about 10 minutes, until the broccoli and sweet potato finish roasting. Just before serving, stir in the spinach and the cooked onion and bell pepper from Step 4. Once the spinach is wilted, stir in the lime juice. Remove from the heat.
- Serve: Serve the green curry and roasted veggies over rice (or quinoa or cauliflower rice). Finish with fresh cilantro, Thai basil, and extra freshly squeezed lime juice as desired. Enjoy.
Equipment
Buy Now → Notes
- Recommended Thai green curry paste – Since it’s a key component of any curry dish, it’s so important to use really good green curry paste. Not all curry pastes are created equally! A good curry paste has rich, complex flavors. In my experience, the stuff that is sold in the “international” aisle at conventional grocery stores isn’t usually very good – please don’t waste your money on it! I solely use Maesri curry paste in my kitchen – it’s made with real-food ingredients, is rich in flavorful and only mildly spicy, and it does not contain shrimp paste or fish sauce so it’s allergy-friendly. You can find it in most Asian food stores, or just order it online. I highly recommend!
- Storage instructions: This Thai green curry with chicken stores really well; it’ll even get more flavorful as it sits! Transfer cooled green curry to an airtight container and store in the refrigerator for 4-5 days. Easily reheat on the stovetop or in the microwave until warmed through.
- 15-Minute Meal Prep: The majority of the prep time involved in this green curry recipe recipe is chopping veggies. Chop all the veggies in advance to get a head start on your curry – it’ll take about 15 minutes. Keep everything in individual airtight containers in the refrigerator for up to 5 days. At dinnertime all you have to do is get cooking – so easy!:
- Chop 1 small head broccoli into bite-sized florets
- Dice 1 large sweet potato into 1/2-inch cubes
- Thinly slice 1 large yellow onion
- Deseed and thinly slice 1 large bell pepper
- Optional: Dice 1 pound boneless, skinless chicken thighs or breasts into bite-sized pieces and store in an airtight container in the refrigerator for up to 3 days.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Sooo tasty ! Inexpensive to make, really quick, delicious and filling. It’s a winner !
Thanks so much! We are so glad to hear you loved this curry & we love how quick it is too!
My Word Jess!!! These are incredible. Easy and so much flavor. Whole family ate it and my spicy loving spouse didnt even want to add hot peppers because he loved the flavor. Make this ASAP.