Easy Weeknight Thai Green Chicken Curry

There’s something magical about a curry that comes together in under half an hour yet tastes like it’s been simmering all day. This Thai green chicken curry is vibrant, fragrant, and effortlessly comforting. Creamy coconut milk, punchy green curry paste, and fresh herbs make every bite feel special, while the quick cooking method means it’s perfect for weeknights — when you want a wholesome meal without hours in the kitchen.

Although Thailand is still firmly on my travel bucket list, cooking this curry is my way of tasting it from home. The aroma of lemongrass and lime leaves mingling with coconut milk evokes bustling Bangkok streets in my imagination: the sizzle of green curry paste hitting hot oil, the scent of fresh herbs in the evening air, the playful spark of green chillies balancing the sweetness of coconut.

This recipe is inspired by Nigella Lawson’s Curry in a Hurry from Nigella Express — her words: “This is what to cook when you find out mid-afternoon that you’ve somehow acquired 6 people for dinner that evening.” I’ve adapted it slightly to give it my own twist, making it flexible, full of flavour, and perfectly suited for busy weeknights or budget-friendly cooking.

Why This Curry Works: Flavour, Freshness, and Ease

The secret to a green curry that sings isn’t complicated — it’s all about balance. Aromatics like garlic, ginger, and lemongrass need gentle cooking to release their fragrance, while curry paste and coconut milk coat every piece of chicken in rich, aromatic sauce. Fresh herbs added at the end — coriander and Thai basil — bring brightness, fragrance, and visual appeal.

Chef’s tip: Don’t rush the paste in the pan. A few seconds of sizzle unlock essential oils and transform ordinary curry into something irresistible. The difference is subtle, but it’s there in every bite.

For busy weeknights, the beauty of this curry is how quickly it comes together: chop, sizzle, simmer, and dinner is served — no complicated prep, no long cook times. And if you love flexible, budget-conscious meals, this curry is a dream: leftover roast chicken, yesterday’s vegetables, or even frozen greens can all be transformed into a fragrant, satisfying dinner.

Flexibility and Flavour: Make It Your Own

One of the joys of a Thai green curry is how forgiving it is. Vegetarian or vegan options work beautifully — swap chicken for firm tofu, tempeh, or hearty vegetables like aubergine, broccoli, and bell peppers. Use vegetable stock and soy sauce instead of fish sauce, and the curry remains rich, aromatic, and utterly satisfying.

Seafood lovers can elevate it with prawns, scallops, or firm white fish, added in the final few minutes to keep them tender. For a little extra indulgence, drizzle in some coconut cream at the end — silky, luxurious, and irresistible.

Love your leftovers? This curry turns yesterday’s roast chicken or veggies into a budget-friendly masterpiece. Toss in whatever you have on hand, from frozen peas and beans to roasted seasonal veg, and the curry will still taste vibrant and fresh. Homemade curry paste, if you have it, takes it up a notch — letting you control the heat, salt, and aromatic intensity.

Ingredient highlight: Fresh Thai basil adds a sweet, anise-like fragrance that cuts through the richness of coconut milk, while lime leaves brighten the sauce and lift every bite.

Weeknight Thai Green Chicken Curry

Adapted from Nigella Lawson’s Curry in a Hurry, Nigella Express.

This curry is perfect for weeknights or when you find yourself unexpectedly cooking for a crowd. The technique is simple, yet the flavours are bright, fragrant, and satisfying. Adapt with your favourite proteins, vegetables, or leftovers to suit your schedule and pantry.

Quick Weeknight Tips:

• Ready in 25–30 minutes from start to finish.
• Budget-friendly: perfect for using leftover roast chicken or roast pork.
• Leftovers? Freeze or refrigerate for up to 3 days — flavours improve with time.
• Adjust spice to suit family or dinner-party needs.
• Add fresh Thai basil alongside coriander when serving for extra fragrance.

Ingredients

• 2 tbsp wok oil
• 5 spring onions, finely chopped
• 3–4 tbsp Thai green curry paste
• 500g chicken breasts, cut into strips (~4 x 2cm) (or prawns, tofu, cooked shredded chicken or leftover roast pork)
• 1 x 400ml can coconut milk
• 150ml chicken or vegetable stock
• 2 tbsp fish sauce (nam pla) or soy sauce
• 500g mixed frozen vegetables (soy beans, peas, green beans, peppers)
• 3 tbsp fresh coriander, chopped (plus optional Thai basil for serving)

Method

1. Heat the wok oil in a large sauté pan or wok. Add the spring onions and cook, stirring, for 1–2 minutes, then add the curry paste.
2. Add the chicken (or protein of choice) and cook for 2 minutes, stirring to coat evenly with the paste.
3. Add the coconut milk, stock, fish sauce, and frozen vegetables. Stir to combine.
4. Simmer gently for 15 minutes until the chicken is cooked through and the vegetables are tender.
5. Serve with rice or noodles, sprinkle with fresh coriander and optional Thai basil, and provide lime wedges for squeezing and extra chilli if desired.

Variants & Editorial Notes

This curry is wonderfully adaptable:

• Vegetarian/Vegan: Swap chicken for tofu, tempeh, or a mix of hearty vegetables. Use vegetable stock and soy sauce in place of fish sauce.
• Seafood: Add prawns, scallops, or firm white fish in the final 3–5 minutes of cooking.
• Leftovers: Roast chicken, roast pork, turkey, or vegetables work beautifully. A budget-friendly and sustainable way to turn yesterday’s meals into a vibrant curry.
• Extra flavour: Finish with a squeeze of lime, a drizzle of coconut cream, or a sprinkle of toasted cashews. Fresh herbs like coriander and Thai basil bring brightness and depth.
• Serving tips: Coconut rice is classic, but noodles can be tossed directly into the curry for a comforting, soup-like dish. Yangzhou fried rice also works well with complementary vegetables or proteins.

Ingredients That Make It Shine: Small Tweaks, Big Rewards

Sometimes, it’s the little details that elevate a curry from good to memorable. A squeeze of lime juice, a pinch of palm sugar, or a handful of chopped coriander adds balance and brightness. Toasted cashews or crushed peanuts bring texture, while finely sliced red chillies or a drizzle of chilli oil can add a gentle spark for adventurous palates.

The oil you use matters too. Wok oil is designed for high-heat Asian cooking — a blend of sunflower oil with sesame, garlic, and ginger extracts — which helps the paste bloom beautifully without burning. It adds a subtle aromatic depth, but it’s not essential: a neutral high-heat oil like sunflower, rapeseed, or light vegetable oil works perfectly, with a splash of toasted sesame oil at the end if you want that signature fragrance.

Even small changes in protein or vegetables make a big impact. Swap chicken for prawns for a luxurious touch, or toss in roasted seasonal vegetables for heartiness. The curry paste itself is the foundation — whether store-bought or homemade, a paste that smells fresh and lively infuses every ingredient with vibrancy and flavour.

Serving Suggestions and Pairings

Fluffy coconut rice is the classic companion, soaking up every drop of sauce. For a casual, hearty approach, toss egg or rice noodles directly into the curry for an almost soup-like dish. For a creative twist, serve it over Yangzhou fried rice, especially if you’ve added complementary vegetables or proteins. The sauce over fried rice feels indulgent yet effortless.

Garnish with fresh coriander, lime wedges, or a scattering of toasted nuts to elevate presentation. These small touches transform a weeknight meal into something worthy of a restaurant table.

Family-Friendly vs Dinner Party: Tailor the Heat

For family meals, keep spice gentle, use bite-sized chicken or tofu, and add colourful vegetables. Serve with rice or noodles and let everyone scoop and stir to their heart’s content.

For dinner parties, turn up the aromatics and heat slightly. Serve in shallow bowls with bright herbs, lime wedges, and perhaps a swirl of coconut cream. A scattering of toasted cashews adds texture. The curry becomes a shared feast that is visually striking and conversation-worthy.

Travel-inspired thought: Sharing a vibrant curry at the table evokes the communal spirit of Thailand’s street-side eateries — a little moment of cultural connection from your own kitchen.

Frequently Asked Questions

What can I use instead of wok oil?

Wok oil is a specially blended high-heat cooking oil, usually sunflower-based and infused with sesame, garlic, and ginger, designed to resist burning during stir-fries, noodles, and rice dishes. If you don’t have wok oil on hand, you can use a neutral high-heat oil such as sunflower, grapeseed, or light vegetable oil. For a flavour boost, add a splash of toasted sesame oil at the end of cooking to replicate the aromatic notes of wok oil.

Can I make this curry ahead of time?

Absolutely. Like many Thai curries, the flavours deepen if it sits for a few hours or overnight. You can prep most ingredients in advance — chop vegetables, slice chicken, or even make the paste. When ready, assemble and simmer gently, adding a splash of coconut milk or water if the sauce has thickened too much.

Can I freeze it?

Yes, this curry freezes beautifully. Cool completely, transfer to an airtight container, and reheat gently. Refresh with fresh herbs or a squeeze of lime to revive the vibrant flavours.

How long does it take to cook?

From start to finish, this curry can be ready in about 25–30 minutes. The key is prepping your ingredients first so everything goes into the pan quickly, keeping the flavours bright and fragrant.

How spicy is it?

That depends on your curry paste and any fresh chillies you add. For a milder, family-friendly version, use less paste or remove the seeds from fresh chillies. For dinner-party heat, keep it vibrant and consider an extra slice of chilli or a drizzle of chilli oil.

Can I use other proteins?

Definitely. Chicken works beautifully, but the curry is forgiving — swap in prawns, firm white fish, tofu, tempeh, or leftover roast meats. The sauce carries each protein beautifully, so don’t be afraid to experiment.

Can I make it vegan?

Yes — simply replace chicken with tofu or vegetables, use vegetable stock, and swap fish sauce for soy sauce or tamari. The curry remains rich, fragrant, and satisfying.

What vegetables work best?

Think firm, vibrant vegetables that hold up to a quick simmer: green beans, bell peppers, peas, courgettes, or leftover roasted veg. Seasonal vegetables add freshness, colour, and texture to the curry.

Can I make my own green curry paste?

Definitely. Homemade paste lets you control heat, aroma, and saltiness. A simple version combines green chillies, garlic, shallots, lemongrass, galangal or ginger, lime zest, coriander roots or stems, and a little shrimp paste if not vegan. Blitz it together for a flavour powerhouse that elevates the dish.

Can I adjust the thickness of the sauce?

Yes — for a richer, creamier curry, use more coconut milk or a splash of coconut cream at the end. If you prefer it saucier, add a little stock or water while simmering.

How do I serve it?

Fluffy coconut rice is classic, but noodles tossed into the curry, Yangzhou fried rice, or steamed jasmine rice all work beautifully. Garnish with fresh herbs, lime wedges, or toasted nuts to elevate presentation. A drizzle of coconut cream makes it instantly photogenic — like something you might stumble upon in a Bangkok street kitchen.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat gently and refresh with lime and a handful of fresh herbs before serving.

How do I balance flavours if improvising?

Curry is forgiving. If using leftover veggies, different proteins, or a mix of coconut milk and stock, taste as you go. Add more lime for acidity, a pinch of sugar for sweetness, extra fish sauce or soy for umami. Layer flavours gradually rather than trying to fix everything at the end.

Short on time? Save this Curry in a Hurry now — your future self will thank you on a busy weeknight.

Note: Originally published October 2007; updated December 2025.