Curry in a Hurry: 20-Minute Thai Chicken Curry

Some recipes earn their place at the table because they impress. Others earn it because they rescue dinner. This one belongs firmly in the second camp.

A Thai-inspired chicken curry built on cooked or leftover meat, it goes from chopping board to plate in around 20 minutes. Because the chicken is already cooked, there is no waiting for meat to cook through. A good shop-bought curry paste, a tin of coconut milk and whatever vegetables you have to hand do most of the work.

It is especially handy the day after a roast chicken, when there is enough meat left for another meal but not quite enough enthusiasm for anything complicated. Frozen vegetables work perfectly well, which means this is one of those recipes that can save an evening without a special trip to the shops.

How the 20 minutes come together

The single biggest shortcut is starting with cooked chicken. Shredded roast chicken is ideal, but sliced or diced cooked chicken works just as well. It needs only enough time in the sauce to become piping hot, rather than cooking from raw.

Shop-bought Thai curry paste supplies the aromatic base, while coconut milk gives the sauce richness and body. A little fish sauce adds savoury depth, lime brings freshness, and an optional teaspoon of soft brown sugar balances everything out.

The vegetables can be just as straightforward. Green beans, peas, peppers and courgette all work particularly well, and frozen versions are absolutely fine. There is no need for a precise mix — use whatever suits what you already have.

Red or green curry paste?

Either works here, and the method does not change. The difference is one of character. Red curry paste is traditionally made with dried red chillies and tends to taste deeper and rounder, while green curry paste uses fresh green chillies and herbs, giving it a brighter, fresher, more aromatic quality. Both sit happily with coconut milk and chicken, so it comes down to what you enjoy or already have in the fridge.

Heat levels vary considerably between brands, so do not assume green will always be hotter than red, or the reverse. If you know your chosen paste, use 2 tablespoons for a gentler curry or 3 tablespoons for a stronger one. Trying a new brand? Start with 2 tablespoons.

Because the paste carries much of the flavour, use one you already know and like where possible. There is no need to make curry paste from scratch — this is deliberately a quick weeknight recipe, and a good shop-bought paste does the job perfectly well.

Ingredient notes

Cooked chicken: Leftover roast chicken is ideal, but any simply cooked chicken will do. Shred, slice or dice it into bite-sized pieces before adding.

Thai curry paste: Red or green, according to what you have and the flavour you prefer. Shop-bought pastes vary widely in heat and saltiness, so adjust the quantity to suit your brand.

Coconut milk: Full-fat coconut milk gives the best richness and texture. Shake the tin well before opening if the cream has separated.

Fish sauce: A small amount adds saltiness and savoury depth. Taste before adding more, particularly if your paste or stock is already salty.

Lime: Add the juice at the end of cooking so its fresh acidity stays bright rather than being muted by prolonged heat.

Vegetables: Fresh or frozen both work. Peas, green beans, peppers, courgette and broccoli are all good choices for this quick method.

How thick should the sauce be?

This curry is at its best with a relatively thick sauce that coats the chicken and vegetables, so use just 100ml of stock alongside the coconut milk. If you prefer something looser with more sauce, add another 50–100ml of stock, a little at a time, until you reach the consistency you like.

20-minute Thai chicken curry

Serves: 4 Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes

Ingredients

• 1 tbsp neutral cooking oil
• 4 spring onions, finely sliced
• 2–3 tbsp Thai red or green curry paste
• 1 x 400ml tin full-fat coconut milk
• 100ml chicken stock, plus extra if needed
• 300–400g mixed vegetables, such as green beans, peas, peppers or courgette
• 350–400g cooked chicken, shredded, pulled or diced
• 1 tbsp fish sauce
• 1 tsp soft brown sugar, optional
• Juice of ½ lime
• Fresh coriander or Thai basil, to serve
• Fresh red chilli, thinly sliced, to serve
• Lime wedges, to serve
• Cooked jasmine rice, to serve

Method

1. Heat the oil in a large frying pan, sauté pan or wok over a medium-high heat. Add the spring onions and cook for around 1 minute.
2. Add the curry paste and cook for 30–60 seconds, stirring, until fragrant.
3. Pour in the coconut milk and 100ml chicken stock. Stir until the curry paste is evenly combined with the liquid.
4. Add the vegetables and simmer for around 5 minutes, or until almost tender.
5. Stir in the cooked chicken, fish sauce and brown sugar, if using. Simmer for another 3–5 minutes, until the chicken is piping hot throughout and the vegetables are cooked.
6. Remove from the heat and stir in the lime juice. Taste and adjust with a little more fish sauce or lime if needed.
7. Serve immediately with jasmine rice, finished with fresh coriander or Thai basil, sliced chilli and lime wedges.

Recipe notes

For a looser sauce: Add another 50–100ml chicken stock, a little at a time, until you reach the consistency you prefer.

For a milder curry: Use 2 tablespoons of curry paste rather than 3. Heat varies considerably between brands, so bear that in mind with a paste you have not tried before.

Using leftover chicken: Cooked roast chicken works particularly well. Keep it chilled until needed and heat it in the curry until steaming hot throughout. See the storage and food-safety advice below.

Vegetables: Fresh or frozen both work. Green beans, peas, peppers and courgette are particularly good choices.

Ways to adapt it

This recipe is deliberately flexible. Roast chicken is the usual choice, but the vegetables can be swapped according to what you have. Frozen peas and green beans are especially convenient, while peppers, courgette and broccoli all work well too.

For a meat-free version, replace the chicken with firm tofu or extra vegetables, use vegetable stock and swap the fish sauce for soy sauce or tamari. If you are cooking for vegetarians or vegans, check the ingredients on the curry paste, as some contain fish or shrimp.

What to serve with it

Steamed jasmine rice is the first choice because it keeps the meal simple and lets the curry do the talking. Cook the rice while the curry simmers and everything should be ready at roughly the same time. For something a little richer, coconut rice works beautifully with the creamy coconut sauce.

Plain rice noodles are another easy option. Whichever you choose, serve the curry with lime wedges, fresh coriander or Thai basil and sliced chilli so everyone can add extra freshness and heat at the table.

Storage and food safety

Because this recipe is designed around previously cooked chicken, there is one important difference from a curry made with raw chicken: adding the chicken to the hot curry counts as reheating it.

Keep the cooked chicken refrigerated until you are ready to use it, then heat it in the curry until it is steaming hot throughout. The Food Standards Agency advises that reheated food should be steaming hot all the way through and should only be reheated once, so it is best not to chill the finished chicken curry with the intention of reheating it again later.

For that reason, make only as much curry as you expect to eat. If you have more cooked chicken than you need, keep the unused portion chilled separately and use it within its safe storage time rather than adding all of it to the curry.

Frequently asked questions

Can I use light coconut milk?

Yes, although the finished curry will be a little less rich and the sauce may be thinner. Full-fat coconut milk gives the best creamy texture, but light coconut milk is fine if that is what you prefer or already have.

Can I make it without fish sauce?

Yes. Soy sauce or tamari can be used instead, although the flavour will be slightly different. If you are cooking for vegetarians or vegans, remember to check the curry paste too, as some contain fish or shrimp.

Can I use cooked turkey instead of chicken?

Yes. Cooked turkey works very well and can be used in exactly the same way, making this a useful recipe for using up leftovers after a roast or festive meal.

Can I use raw chicken instead?

This version is written specifically for cooked chicken, which is what keeps the cooking time so short. Raw chicken is not a direct swap because it needs additional cooking time and must be cooked through before serving.

Can I use curry powder instead of Thai curry paste?

It is not recommended. Thai red or green curry paste contains aromatics as well as spices and gives this curry its characteristic flavour. Curry powder has a very different flavour profile and will not give the same result.

How spicy is it?

The heat depends largely on the curry paste you use, as brands vary considerably. Start with 2 tablespoons for a gentler curry, or use 3 tablespoons if you prefer more heat and a stronger curry flavour.

Final thoughts

This is a recipe worth keeping in the back pocket for nights when dinner needs to happen quickly but you still want something warm, colourful and full of flavour. Starting with cooked chicken is what makes the 20-minute promise realistic, while red or green curry paste, coconut milk and whatever vegetables you have to hand keep it adaptable rather than prescriptive. If there is leftover roast chicken in the fridge, even better.