Photo of Speedy Thai green chicken curry by WW

Speedy Thai green chicken curry

Points® value
Total Time
20 min
5 min
15 min
In a hurry? This fragrant, spicy chicken and veg curry cooked in coconut milk is ready in just 20 minutes.


Easy Cook White Rice, dry

200 g

Thai green curry paste

80 g

Reduced fat coconut milk, tinned (7.7% Fat)

1 can(s)

Chicken stock cube(s)

¼ cube(s), to make 150ml

Sugar Snap Peas

200 g, cut into bite-size pieces

Green Beans

200 g, cut into bite-size pieces

Chicken breast, skinless, raw

400 g, cut into strips

Lime Juice, Fresh

30 ml, extra wedges to serve

Thai Fish Sauce

1 teaspoon(s)

Coriander, fresh

1 teaspoon(s), to serve

Chilli, green or red

1 individual, deseeded and finely sliced, to serve

Spring Onions

4 medium, trimmed and slice, to serve


  1. Cook the rice to pack instructions. Drain well.
  2. Meanwhile, heat a large non-stick wok or frying pan over a medium heat and add the curry paste. Cook, stirring, for 1 minute until fragrant, then stir in the coconut milk and stock.
  3. Bring to the boil and add the vegetables. Cook, stirring, for another 1 minute, then add the chicken. Cook for 7-8 minutes, stirring occasionally, until the chicken is cooked through and the veg is tender. Stir in the lime juice and fish sauce.
  4. Sprinkle the coriander and chilli over the curry and serve with the rice, with the lime wedges on the side.


Use whatever veg you like in this recipe – green beans, butternut squash, asparagus and baby corn all work well.