Thai Green Curry with Gingery Chicken & Vegetables
Looking for a quick, flavorful, and comforting meal that’s bursting with fresh, vibrant flavors?
This Thai Green Curry with Gingery Chicken and Vegetables is just what you need!
Packed with tender chicken, roasted veggies, and a creamy coconut green curry sauce,
it’s a perfect balance of warmth and zest.
Best of all, this easy-to-make dish comes together in under 45 minutes,
making it ideal for busy weeknights when you want something delicious and satisfying!
For Thai Green Curry with Gingery Chicken & Vegetables
- Chicken – I’ve used boneless, skinless chicken thighs, but breasts work too. Choose whichever you prefer!
- Garlic – Freshly chopped or grated garlic brings out a lot of flavor in this dish.
- Ginger – Grated ginger adds a zesty and aromatic kick that pairs perfectly with the curry.
- Broccoli – Cut into bite-sized florets for roasting, this veggie adds a hearty texture to the dish.
- Sweet Potato – Diced into ½-inch cubes, this brings natural sweetness and makes the dish more filling.
- Yellow Onion – Thinly sliced for a mild, savory base flavor.
- Bell Pepper – Deseeded and thinly sliced for a burst of color and freshness.
- Coconut Oil – Used for roasting the veggies and frying the chicken, adding richness.
- Thai Green Curry Paste – This is the key to the vibrant flavor of the curry. Look for high-quality curry paste.
- Light Coconut Milk – Adds a creamy texture without overwhelming the flavor.
- Full-Fat Coconut Milk – For a richer, creamier sauce.
- Spinach – Adds freshness and a pop of green.
- Lime Juice – Freshly squeezed to add a bright, zesty finish to the curry.
- Kosher Salt & Black Pepper – For seasoning the chicken and curry sauce to taste.
For Serving (Optional):
- Rice – Serve with cooked rice (or quinoa, or cauliflower rice) for a complete meal.
- Thai Basil – Fresh basil for garnish, adding fragrance and extra flavor.
- Cilantro – Fresh cilantro for a pop of freshness.
- Lime Wedges – Extra lime juice for serving.
Thai Green Curry with Gingery Chicken & Vegetables
Craving a dish that’s bursting with fresh, bold flavors and comforting warmth?
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Servings: 6 servings
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Ingredients:
- 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 4 cloves garlic, finely chopped or grated
- 1-inch piece fresh ginger, grated (about 1 tbsp)
- 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 tbsp 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 limes, juiced
- Kosher salt and ground black pepper, to taste
- For serving: cooked rice (or quinoa, or cauliflower rice), Thai basil, cilantro, lime wedges, etc.
Instructions:
- Preheat the Oven: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup and set it aside.
- Prep the Chicken: Combine the chicken, garlic, and ginger in a bowl, seasoning with 1 tsp kosher salt. Stir to coat evenly, then set aside.
- Roast the Vegetables: Place the broccoli florets and diced sweet potato on the prepared baking sheet. Drizzle 1 tbsp of coconut oil over the veggies and season with ½ tsp kosher salt. Toss to coat and spread the vegetables in a single layer. Roast in the oven for 20-25 minutes, shaking the baking sheet halfway through, until the veggies are crisp around the edges and fork-tender. Remove and set aside.
- Cook the Aromatic Vegetables: Heat 1 tbsp of coconut oil in a deep skillet or Dutch oven over medium-high heat. Once hot, add the thinly sliced onion and bell pepper, seasoning with a pinch of salt. Cook, stirring frequently, for 3-4 minutes, until the vegetables are tender-crisp. Transfer them to a plate and set aside.
- Cook the Chicken: If necessary, add the remaining 1 tbsp of coconut oil to the skillet or Dutch oven. Once hot, add the chicken and cook for 4-5 minutes per side, until browned around the edges and nearly cooked through.
- Build the Green Curry: Add the green curry paste to the skillet, stirring to coat the chicken. Cook for 2-3 minutes, allowing the curry paste to brown slightly. Pour in the coconut cream and coconut milk. Let the mixture simmer for about 10 minutes while the vegetables finish roasting. Just before serving, stir in the spinach and the cooked onion and bell pepper. Once the spinach is wilted, add the lime juice. Remove from heat.
- Serve: Serve the green curry and roasted vegetables over rice (or quinoa or cauliflower rice). Top with fresh cilantro, Thai basil, and extra lime juice if desired. Enjoy!
Notes:
- Curry Paste Recommendation: For the best flavor, use a high-quality green curry paste like Maesri, which is rich in flavor and mild in spice. Avoid curry pastes from the international aisle, as they often lack depth and quality.
- Storage Instructions: This dish stores well and even improves in flavor over time. Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat on the stovetop or in the microwave.
- 15-Minute Meal Prep: Prepare all the vegetables ahead of time to cut down on dinner prep:
- Chop the broccoli into florets
- Dice the sweet potato
- Slice the onion and bell pepper
- Optionally, dice the chicken into bite-sized pieces and store in the fridge for up to 3 days.
Nutrition
Calories: 397 kcal | Carbohydrates: 20.2g | Protein: 18.6g | Fat: 28.1g | Saturated Fat: 22.3g | Cholesterol: 71mg | Sodium: 873mg | Fiber: 3g | Sugar: 6.5g | Vitamin A: 343.9µg | Vitamin C: 72.2mg |
- Can I use store-bought green curry paste?
Yes! Using a high-quality store-bought green curry paste like Maesri can save you time and still give you great flavor. It’s a great shortcut for busy days.
- Can I swap the chicken for something else?
Absolutely! Tofu, tempeh, or more veggies can easily replace the chicken to make this curry vegetarian. Just make sure to adjust cooking times based on what you choose.
- How can I adjust the spice level?
If you prefer a milder curry, start by using less green curry paste and gradually add more to taste. This way, you can control the heat level to suit your preference.
- Can I prep the vegetables ahead of time?
Yes! Chop your vegetables the day before and store them in airtight containers in the fridge. This will save you time when you’re ready to cook.
- How should I store leftovers?
Store any leftover curry in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave.
