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Thai Green Curry with Ginger Chicken & Veggies
Craving a comforting yet vibrant meal?
This Thai Green Curry with Ginger Chicken & Veggies is the answer!
Packed with creamy coconut milk, zesty ginger, and bold green curry flavors,
it’s a dish that feels cozy and exciting all at once.
Ready in just 45 minutes, this flavorful curry is perfect for any weeknight.
Plus, the roasted sweet potatoes and broccoli add a healthy, delicious touch.
Your family will love the mix of juicy chicken and fragrant veggies,
and you’ll appreciate how easy it is to put together!
Why You’ll Keep Coming Back to This Recipe
I love recipes that feel special but are still easy enough for a weeknight, and this Thai green curry checks both boxes.
The creamy coconut sauce is packed with green curry flavor, fresh ginger and garlic, while the roasted sweet potatoes and broccoli add a little sweetness and texture.
It also comes together in just 45 minutes, so you can have a cozy, flavorful dinner on the table without spending all evening in the kitchen.
And since you can serve it with rice, quinoa or cauliflower rice, it’s an easy recipe to keep in your regular dinner rotation.
For Thai Green Curry with Ginger Chicken & Veggies
- Chicken – Use boneless, skinless chicken thighs (or breasts) cut into bite-sized pieces. Chicken thighs offer more flavor and juiciness.
- Garlic and Ginger – This is where the bold, fragrant flavor comes from! Freshly grated garlic and ginger give the curry a delicious kick.
- Broccoli – Cut into bite-sized florets, it adds a nice crunch and pairs well with the creamy curry.
- Sweet Potato – Diced into ½-inch cubes, it roasts up beautifully to provide sweetness and balance the spices.
- Yellow Onion – Thinly sliced, it adds depth to the curry’s base flavor.
- Bell Pepper – Deseeded and thinly sliced, this adds a bit of crunch and a pop of color to the dish.
- Coconut Oil – Used for sautéing the aromatics and frying the chicken. It enhances the curry’s creamy flavor.
For the Green Curry Sauce
- Green Curry Paste – A key ingredient that gives the curry its rich and complex flavor. Be sure to choose a high-quality paste for the best results.
- Coconut Milk – Both light and full-fat coconut milk create a creamy, flavorful base for the curry sauce.
- Spinach – Adds a healthy green element that wilts beautifully into the curry for an extra layer of flavor and nutrition.
- Limes – Freshly squeezed lime juice adds a burst of citrus brightness to finish the dish.
- Kosher Salt and Black Pepper – For seasoning to taste.
For Serving
- Rice (or Quinoa or Cauliflower Rice) – Serve this vibrant curry over your choice of rice to soak up all the delicious sauce.
- Fresh Herbs (Cilantro and Thai Basil) – Garnish with fresh herbs for an extra punch of flavor.
- Lime Wedges – For an added squeeze of fresh lime right before eating.
How to Make Thai Green Curry with Chicken & Vegetables
This curry is easy to make, especially if you have all of your ingredients prepped before you start cooking.
Roast the vegetables first. Toss the broccoli and sweet potato with coconut oil and salt, then roast until tender and slightly crispy around the edges.
Season the chicken. Mix the chicken with fresh garlic, ginger and salt. This gives the chicken plenty of flavor before it goes into the skillet.
Cook the onion and bell pepper. Sauté them until tender-crisp, then transfer them to a plate while you cook the chicken.
Brown the chicken. Cook the chicken in the same skillet until browned and nearly cooked through.
Make the curry sauce. Stir in the green curry paste, then add the light and full-fat coconut milk. Let everything simmer so the flavors can come together.
Finish the curry. Add the roasted vegetables, onion, bell pepper and spinach. Once the spinach has wilted, squeeze in the fresh lime juice.
Serve it up. Spoon the curry over rice, quinoa or cauliflower rice, then finish with fresh cilantro, Thai basil and lime wedges.
Thai Green Curry Variations
One of the best things about this curry is how easy it is to customize.
Use chicken breasts. Chicken thighs are my favorite because they stay juicy and flavorful, but chicken breasts work well if you prefer them.
Swap the sweet potato. Carrots or parsnips make a great substitute and still add a little natural sweetness to balance the curry.
Make it spicy. Add extra green curry paste or sliced fresh chilies if you like more heat.
Change the serving base. Fluffy rice is always a favorite, but quinoa and cauliflower rice work just as well.
Add extra herbs. Fresh cilantro and Thai basil add a bright, fresh finish that pairs perfectly with the creamy coconut sauce.
Expert Tips
Use a good-quality curry paste. This is one of the easiest ways to get big flavor. A good Thai green curry paste makes a noticeable difference in the finished dish.
Don’t skip roasting the vegetables. The sweet potatoes and broccoli get slightly caramelized in the oven, which adds so much flavor and texture to the curry.
Use fresh ginger and garlic. They add a bright, fragrant flavor that you just don’t get from dried seasonings.
Cook the curry paste before adding the coconut milk. Give it a couple of minutes in the skillet to bring out its flavor before adding the sauce ingredients.
Taste before serving. Curry paste can vary in saltiness and heat, so taste the curry at the end and adjust the seasoning if needed.
Finish with lime. The fresh lime juice adds just the right amount of brightness and balances the richness of the coconut milk.
Mistakes to Avoid
Don’t overcrowd the baking sheet. Keep the broccoli and sweet potato in a single layer so they roast instead of steaming.
Don’t skip browning the chicken. Those golden edges add extra flavor to the curry.
Don’t rush the curry paste. Let it cook for the full 2–3 minutes called for in the recipe before adding the coconut milk.
Don’t overcook the vegetables. You want the roasted broccoli and sweet potatoes to be tender with a little texture.
Don’t forget the lime. It may seem like a small finishing touch, but the fresh citrus helps balance the rich coconut curry.
How to Store
This curry makes a great make-ahead dinner because it reheats well.
Store leftovers in an airtight container in the refrigerator for 4–5 days, as noted in the recipe card.
When you’re ready to eat, reheat it gently on the stovetop or in the microwave until heated through.
For an easier weeknight dinner, you can also prep the vegetables ahead of time and keep them in separate airtight containers. The chicken can be chopped ahead too, following the meal-prep instructions in the recipe card.
How to Serve
I love serving this curry over fluffy rice so it can soak up all that creamy coconut sauce.
If you’re looking for something different, quinoa or cauliflower rice are both great options.
Finish each bowl with fresh cilantro, Thai basil and a lime wedge. A little squeeze of lime right before eating makes all of the flavors pop.
This is one of those dinners that feels cozy and comforting, but still has plenty of fresh, vibrant flavor.
If you loved this rceipe, you’ll want to try these reader-favorite recipes next!
Green Chile Chicken Enchilada Casserole
Cracker Barrel-Style Chicken and Dumplings
They’re just as comforting, flavorful, and easy to make for any weeknight dinner.
Thai Green Curry with Ginger Chicken & Vegetables
Ingredients
For the curry:
- 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 4 garlic cloves, finely chopped or grated
- 1-inch piece fresh ginger, grated (about 1 tbsp)
- 1 small head of broccoli, cut into 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 can (4 oz) Thai-style green curry paste
- 1 can (14 oz) light coconut milk
- 1 can (14 oz) full-fat coconut milk
- 6 oz baby spinach or any greens of your choice
- Juice of 1–2 large limes
- Kosher salt and black pepper to taste
For serving:
- Cooked rice (or quinoa, or cauliflower rice)
- Fresh cilantro, Thai basil, lime wedges (optional)
Instructions
- Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or foil.
- Prepare the chicken: In a bowl, combine chicken, garlic, ginger, and 1 tsp kosher salt. Toss to coat evenly. Set aside.
- Roast the veggies: Spread broccoli florets and diced sweet potatoes on the prepared baking sheet. Drizzle with 1 tbsp coconut oil and season with ½ tsp kosher salt. Toss to coat and arrange the vegetables in a single layer. Roast for 20-25 minutes, shaking the sheet halfway, until the vegetables are tender and slightly crispy. Remove from the oven.
- Cook the aromatics: Heat 1 tbsp coconut oil in a large skillet or Dutch oven over medium-high heat. Add the sliced onion and bell pepper, seasoning with a pinch of salt. Stir frequently and cook for 3-4 minutes until tender-crisp. Transfer to a plate and set aside.
- Cook the chicken: Add the remaining 1 tbsp coconut oil to the same skillet. Once hot, add the marinated chicken and cook for 4-5 minutes per side until browned and nearly cooked through.
- Make the curry: Stir in the green curry paste and cook for 2-3 minutes, allowing it to brown slightly. Add both cans of coconut milk, stirring to combine. Bring to a simmer and cook for 10 minutes.
- Finish the curry: When the roasted veggies are done, add them to the skillet along with the cooked onion and bell pepper. Stir in spinach until wilted, then squeeze in lime juice. Remove from heat.
- Serve: Spoon the green curry over your choice of rice (or quinoa, or cauliflower rice). Top with fresh cilantro, Thai basil, and additional lime wedges if desired. Enjoy!
Notes
- Curry Paste: A high-quality Thai green curry paste makes all the difference. I recommend Maesri brand for its rich, authentic flavor and allergy-friendly ingredients. Avoid lower-quality brands, especially those from the international aisles of general grocery stores.
- Storage: This curry stores well in an airtight container for 4-5 days. Reheat on the stovetop or in the microwave.
- Meal Prep: To speed up cooking, chop the vegetables ahead of time and store in separate airtight containers for up to 5 days. For even quicker prep, chop the chicken and store it separately for up to 3 days.
Nutrition
- Can I use any type of chicken?
Yes! This recipe works great with both boneless, skinless chicken thighs or breasts. Thighs are juicier and more flavorful, but breasts will also work fine if you prefer leaner meat.
- What can I substitute for the sweet potatoes?
If you don’t have sweet potatoes, don’t worry! You can swap them with other root vegetables like carrots or even parsnips. They’ll still add a nice sweetness and balance the spices of the curry.
- How can I make this dish spicier?
To add more heat, just stir in extra curry paste or throw in some sliced fresh chilies. Adjust to your spice preference and enjoy a fiery kick!
- Can I make the curry ahead of time?
Yes, you can! This curry actually gets better as it sits. Just store it in an airtight container in the fridge for up to 3 days. Reheat on the stove before serving.
- What should I serve with this curry?
This curry is fantastic with a side of fluffy jasmine rice, quinoa, or even cauliflower rice for a low-carb option. Don’t forget to top it with fresh herbs like cilantro and Thai basil for extra flavor!
