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Close up of Thai green curry chicken in 2 bowls with fluffy white rice, topped with fresh cilantro & Thai basil. The bowls sit atop a light blue surface, next to lime wedges, fresh herbs, & a checkered blue & white linen napkin.

Thai Green Curry with Gingery Chicken & Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • 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


Bright, fresh flavors meet cozy comfort food in this Thai Green Curry with Gingery Chicken & Veggies! Garlicky & gingery chicken thighs simmer with bell peppers & onions in a creamy coconut green curry sauce. Serve it up with roasted sweet potatoes, broccoli, & fluffy rice in 45 minutes or less! 


  • 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 & 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
  • 12 large, juicy limes, juiced
  • kosher salt & ground black pepper, to season
  • for serving, as desired: cooked rice (or quinoa, or cauliflower rice), Thai basil, cilantro, lime wedges, etc. Thai green chicken curry ingredients arranged on a light blue surface - chicken thighs, bell pepper, broccoli, sweet potato, coconut oil, limes, coconut milk, green curry paste, ginger, garlic, onions & spinach.


  1. 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.
  2. 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 & ginger. Set aside. How to make Thai green curry, Step 2: Diced chicken thighs marinate with grated garlic & ginger in a large clear bowl atop a light blue surace.
  3. Roast the broccoli & sweet potato: Place the broccoli florets & diced sweet potato on the prepared baking sheet. Drizzle 1 tablespoon of the coconut oil over top & 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 & fork-tender. Remove from the oven & set aside. How to make Thai green curry, Step 3: Sweet potatoes & broccoli on a small baking sheet after roasting. The baking sheet sits atop a light blue surface.
  4. 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 & bell pepper, seasoning with a pinch of kosher salt. Cook, stirring frequently, until tender-crisp, 3-4 minutes. Transfer the veggies to a plate & set aside.How to make Thai green curry, Step 4: Onions & bell pepper soften in a large Dutch oven. The Dutch oven sits atop a light blue surface.
  5. 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 & nearly cooked through.How to make Thai green curry, Step 5: Gingery chicken sears in a large Dutch oven. The Dutch oven sits atop a light blue surface.
  6. Build & 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 & coconut milk. Simmer for about 10 minutes, until the broccoli & sweet potato finish roasting. Just before serving, stir in the spinach & the cooked onion & bell pepper from Step 4. Once the spinach is wilted, stir in the lime juice. Remove from the heat. [gallery columns="2" size="full" ids="15093,15094"]
  7. Serve: Serve the green curry & roasted veggies over rice (or quinoa or cauliflower rice). Finish with fresh cilantro, Thai basil, and extra freshly squeezed lime juice as desired. Enjoy.Thai green chicken curry in a large Dutch oven atop a light blue surface.


  • 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 & only mildly spicy, & 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 & 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 & 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.