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
Scale
- 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. [gallery columns="2" size="full" ids="15093,15094"]
- 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.