Photo of Speedy Thai green chicken curry by WW

Speedy Thai green chicken curry

Total Time
20 min
5 min
15 min
Traditional Thai dishes use full-fat coconut milk and stir-fried noodles. Put this lighter and equally tasty curry on the table - and in 20 minutes!


Easy Cook White Rice, dry

100 g

Curry paste

40 g, Thai green

Reduced Fat Coconut Milk, Canned (7.7% Fat)

200 ml

Chicken stock cube(s)

¼ cube(s), make up to 75ml with hot water

Cooked Mixed Vegetables

200 g, cut into bite-sized pieces

Chicken breast, skinless, raw

200 g, sliced 1cm thick


½ medium, juice of half, plus wedges for serving

Thai Fish Sauce

½ teaspoons, optional

Coriander, fresh

6 tablespoons, optional

Chilli, green or red

1 individual, optional


  1. Cook the rice according to pack instructions.
  2. Meanwhile, heat a wok and add the curry paste. Cook stirring for 1 minute, then mix in the coconut milk and stock.
  3. Bring to the boil and add the vegetables. Cook, stirring for 1 minute, then add the chicken. Cook, stirring for 7-8 minutes or until the chicken is cooked through and the veg is tender. Add a squeeze of lime and fish sauce, to taste.
  4. Serve with the rice and a lime wedge, sprinked with coriander and chilli, if using.