Description
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!
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 & 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 & 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 & ginger. Set aside.
- 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.
- 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.
- 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.
- 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"]
- 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.
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 & 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.