This 20 Minute Thai-Inspired Green Curry with Chicken and Vegetables is the perfect way to cure weeknight dinner boredom. Tender chicken, fresh veggies, and flavorful aromatics like ginger and garlic all come together with green curry paste and creamy coconut milk for a quick 20 minute meal that everyone will love. This recipe is Whole30 compliant, dairy-free, and Paleo.
Easy and Healthy 20 Minute Thai Green Curry with Chicken and Vegetables
Thai-inspired Green Curry with Chicken and Veggies!
It’s full of flavor, it’s easy, and it’s packed with healthy protein and fresh veggies. We all need an easy twenty minute recipe that we keep in our back pocket for those busy weeknights and this green curry dish is exactly that kind of recipe.
I love a good curry and green curry is one of my favorites. It has a little bit of heat and just the right balance of sweet, tang, and spice. This recipe is completely customizable (you can use shrimp instead of chicken and add in your favorite veggies) and also Whole30 compliant, Paleo, and dairy-free.
Keep reading to learn how to make this simple, healthy recipe!
What is the Difference Between Green Curry and Red Curry?
Some of the most common curries are red curry and green curry, and many people are often confused about which curry is the spicier of the two. I personally love both red and green curry, but each curry has a unique flavor.
While it is easy to assume that red curry would be the spicier of the curries, green curry is actually the spicier of the two. The green chilies that are used to make green curry paste are actually spicier which gives green curry paste a bit more heat.
If you are looking for a recipe that uses red curry paste, this Thai Red Curry Chicken Soup is a fantastic option.
This recipe calls for two to three tablespoons of green curry paste. The more curry paste you add the spicier this dish will be. Feel free to start with just one tablespoon and then give things a taste to see how you like it.
My husband and I don’t mind a little “kick” in our green curry, so we go up to four tablespoons of curry paste when making this dish. It just all depends on what you like.
How to Make Green Curry
(full instructions and ingredients in the recipe card, below)
Step One: Start by heating a large saucepan or pot over medium-high heat. Once the pan is hot, add the avocado oil. Next, add the chicken thighs to the pan and season with half a teaspoon of salt. Cook the chicken for four to six minutes.
Step Two: Next, add in the chopped veggies, minced garlic, and minced ginger. Cook for two to three minutes until the garlic and ginger become fragrant.
Step Three: Next, add the green curry paste to the pan and stir everything until well combined. Next, pour in the coconut milk, lime juice, fish sauce, coconut aminos, and lime leaf (if you are using it). Stir until well combined and let simmer for 10-15 minutes.
Step Four: Finally, serve the curry over cauliflower rice or white rice and finish with fresh cilantro, green onion, and a generous squeeze of fresh lime juice.
Where Can I Buy Whole30 Compliant Green Curry Paste?
You can find green curry paste in the International aisle of your local grocery store. You’ll likely be able to find canned coconut milk and green curry paste in the same aisle.
If you have an Asian grocery store near you, like H-Mart, you can also buy it there. If you are doing a Whole30, be sure to check the label for any non-compliant oils. The main culprit to look out for is usually soybean oil.
What Vegetables Go with Green Curry?
What I love about any kind of curry is how easy it is to customize. You can really add whatever veggies you have on hand at the time, which makes this a great recipe to whip up on a busy weeknight when you haven’t put a lot of thought into dinner.
For this particular recipe, I used red pepper and carrots. If you want to get even more creative, here are a few other veggies you can add to your curry:
- Bok choy
- Spinach
- Eggplant
- Butternut squash
- Carrots
- Celery
- Sweet potatoes
- Mushrooms
- Green peas or snow peas
What to Serve With Thai-Inspired Green Curry
If you decide to add more veggies to your green curry, it will likely be hearty enough to serve on it’s own. But, my favorite way to serve this dish is with cauliflower rice or jasmine rice. To add even more flavor, be sure to add a generous amount of fresh lime juice, cilantro leaves, and green onions to your bowl before digging in.
More Healthy Recipes to Love
- Whole30 Pepper Steak Stir Fry
- Healthy Broccoli Chicken Stir Fry
- Sweet and Sticky Pork Meatballs
- Thai Red Curry Chicken Soup
I hope you give this Thai Inspired Green Curry with Chicken and Vegetables a try! This makes a quick and easy dinner that everyone will love!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
Print
Thai Green Curry with Chicken and Vegetables
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Thai
- Diet: Gluten Free
Description
This 20 Minute Thai Green Curry with Chicken and Vegetables is the perfect way to cure weeknight dinner boredom. Tender chicken, fresh veggies, and flavorful aromatics like ginger and garlic all come together with green curry paste and creamy coconut milk for a quick 20 minute meal that everyone will love. This recipe is Whole30 compliant, dairy-free, and Paleo.
Ingredients
- 1 tablespoon avocado oil
- 1 pound chicken thighs, cut into pieces
- ½ teaspoon salt
- 4 cloves garlic, roughly chopped
- 1 medium shallot, diced (or use ¼ cup of diced yellow onion)
- ½ tablespoon minced ginger
- 1 small red bell pepper, thinly sliced
- 2 carrots, thinly sliced
- 2–4 tablespoon green curry paste
- 1 makrut lime leaf (optional)
- ¼ cup lime juice
- 1 tablespoon fish sauce
- 2 tablespoons coconut aminos
- 1–15oz can coconut milk
Instructions
- Heat a large saucepan or pot over medium-high heat. When the pan is hot, add in the avocado oil. Next, add the chicken thighs to the pan and season with ½ tsp of salt. Cook the chicken for 4-6 minutes.
- Add in the veggies, garlic, and ginger. Cook for 2-3 minutes until the garlic and ginger become fragrant.
- Add the green curry paste to the pan and stir until well combined. Next, add the coconut milk, lime juice, fish sauce, coconut aminos, and lime leaf (if you are using it). Stir until well combined and let simmer for 10-15 minutes.
- Serve the curry over cauliflower rice or white rice and finish with fresh cilantro, green onion, and a generous squeeze of fresh lime juice. Enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA
