Thai Green Curry with Gingery Chicken & Vegetables

Ingredients You’ll Need

Here’s what makes this dish special:

• Chicken – Boneless, skinless chicken thighs add juiciness, but chicken breasts work just as well.
• Garlic & Ginger – Freshly chopped garlic and grated ginger build the aromatic base.
• Vegetables – A colorful mix of broccoli, sweet potato, onion, and bell pepper adds nutrition and texture.
• Coconut Oil – For roasting veggies and cooking the curry for a rich depth of flavor.
• Thai Green Curry Paste – The star of the dish! Choose a high-quality brand like Maesri for the best flavor.
• Coconut Milk – A combination of light and full-fat coconut milk creates a perfectly creamy, balanced sauce.
• Spinach – Stirred in at the end for freshness and extra greens.
• Lime Juice – Brightens up the curry and balances the richness.
• Seasonings – Simple salt and pepper keep everything well-rounded.
• Optional Garnishes – Fresh Thai basil, cilantro, and lime wedges add authentic flair.

Step-by-Step Instructions

1. Roast the Vegetables

Preheat the oven to 450°F (232°C). Place broccoli florets and diced sweet potatoes on a lined baking sheet, drizzle with coconut oil, and season with salt. Roast for 20–25 minutes until crisp and golden around the edges.

2. Sauté the Aromatics

In a skillet or Dutch oven, heat coconut oil. Add sliced onion and bell pepper with a pinch of salt. Cook for 3–4 minutes until tender-crisp. Remove and set aside.

3. Cook the Chicken

Add seasoned chicken pieces (with garlic and ginger) to the skillet. Cook for 4–5 minutes per side until browned and nearly cooked through.

4. Build the Green Curry

Stir in the curry paste and cook for 2–3 minutes to release its flavors. Pour in both cans of coconut milk and let the curry simmer for 10 minutes.

5. Combine Everything

Add roasted sweet potatoes, broccoli, and the sautéed onion and bell pepper back to the skillet. Stir in fresh spinach until wilted. Finish with freshly squeezed lime juice for brightness.

6. Serve

Serve hot over rice, quinoa, or cauliflower rice. Garnish with cilantro, Thai basil, and extra lime wedges.

Tips for Success

• Choose quality curry paste – Authentic Thai brands deliver the best depth of flavor.
• Balance the coconut milk – Mixing light and full-fat creates the perfect creamy consistency.
• Adjust spice level – Use less curry paste for a milder flavor or add more for heat.
• Prep ahead – Chop vegetables and chicken in advance to save time on weeknights.
• Storage tip – Store leftovers in an airtight container for 3–4 days; flavors deepen as it sits.

Variations

• Vegetarian Option – Swap chicken for tofu or chickpeas.
• Seafood Twist – Try shrimp or white fish instead of chicken.
• Extra Veggies – Add zucchini, mushrooms, or snap peas for more variety.
• Low-Carb – Serve over cauliflower rice instead of regular rice.

Serving Suggestions

Pair this Thai Green Curry with:

• Steamed jasmine or basmati rice
• Quinoa for extra protein
• Naan or flatbread for dipping
• A side of fresh cucumber salad for contrast