We all need a go-to weeknight dinner in our back pocket — something flavorful, comforting, and reliable for the nights when your energy (or time) to cook is low. This Thai-inspired curry is exactly that. It checks every box: minimal chopping, done in 30 minutes or less, and endlessly customizable depending on what’s in your fridge.
It follows my favorite kind of recipe framework: start with a flavorful base (curry paste + coconut milk), then mix and match your veggies and proteins. One week, it might be a chicken, carrot, and potato yellow curry; the next, shrimp and green beans in a red curry. Same method, totally different vibe, making this a weeknight winner.
Ingredient Breakdown
- Canned Coconut Milk – Not all coconut milks are created equal. Some separate easily or curdle under heat, which can really affect the texture of your curry. I’ve tested a lot, and my go-to brands are Aroy-D, Simple Truth, and Thai Kitchen — all creamy, consistent, and reliable.
- Curry Paste – Curry pastes vary widely in flavor and spice depending on the brand and style. My favorite brand is Maesri — their Panang curry paste is what I used here, but their red, yellow, and green varieties are all excellent (just a bit harder to find). Mae Ploy is another solid option, and Thai Kitchen red curry paste, while milder and less complex, is easy to find and still gets the job done.
- Protein – I love gently poaching white fish in the curry (haddock, cod, or similar) — it cooks quickly and absorbs flavor beautifully. But this recipe also works with shrimp, thinly sliced chicken breast, or tofu if you prefer to keep it vegetarian.
- Vegetables – This is where you can really make it your own. I used butternut squash and cauliflower, but almost any vegetable works: carrots, snow peas, broccoli, green beans, potatoes, eggplant, kale, bell peppers — whatever you have on hand (or whatever needs to be used up). Just keep in mind that different veggies cook at different speeds. Add heartier ones like squash, potatoes, or carrots early on, and save quick-cooking ones like green beans, broccoli, or snow peas for later so they stay crisp.
- Aromatics – These bring depth of flavor to the base of your curry, and help amp up store-bought curry paste. I use lemongrass, shallots, garlic, and galangal (a close cousin of ginger), but you can absolutely simplify – even just shallots and ginger will add great flavor.
- Fish Sauce, Sugar, and Lime Juice – These might seem like small additions, but they’re what make the curry sing. Fish sauce adds umami and saltiness, a touch of sugar balances the heat and spice, and fresh lime juice brightens everything up at the end.
- Fresh Herbs – If you have em, use em! A sprinkle of cilantro or Thai basil adds freshness and contrast to the rich, creamy curry.
Weeknight Thai Curry
- Total Time: 30
- Yield: 4
Description
A quick and flavorful Thai-inspired curry made with coconut milk, curry paste, and your choice of vegetables and protein – ready in 30 minutes for an easy, customizable weeknight dinner.
Ingredients
For the Easy Weeknight Thai Curry:
- 1 tbsp coconut oil
- 1 shallot, sliced
- 4oz canned curry paste (I like Maesri panang curry, but use your favorite)
- 2” piece of ginger or galangal, sliced in half lengthwise
- 2 garlic cloves, lightly smashed
- 2 lemongrass stalks (optional)
- 13.5oz canned coconut milk
- 1 cup chicken or vegetable broth
- 2 cups cubed butternut squash (~10oz)
- 2 cups cauliflower florets (~12oz)
- 1 lb flaky white fish, like haddock or cod
- 1 tbsp fish sauce
- ½ tsp granulated sugar
- Juice from 1 lime
- Cilantro for topping
- Rice for serving
Instructions
For the Easy Weeknight Thai Curry:
- Heat a high-sided pot over medium heat and add the coconut oil. Once hot, add the shallot and cook, stirring often, for 2–3 minutes, until softened and lightly golden.
- Remove the tough outer layer of the lemongrass, then bruise the stalk by gently hitting it with the back of a knife to release its flavor.
- Stir in the curry paste and cook for 2 minutes, then slowly whisk in the coconut milk until smooth. Add the chicken (or vegetable) broth, ginger or galangal, garlic, and lemongrass. Bring to a gentle boil.
- Add the butternut squash and cauliflower. Cover and simmer for 10–15 minutes, until the vegetables are just tender but not too soft (they’ll continue cooking with the fish).
- Stir in the fish sauce and sugar, then gently nestle the fish into the curry. Simmer uncovered for 6–8 minutes, until the fish flakes easily with a fork. Remove and discard the lemongrass, ginger or galangal, and whole garlic.
- Turn off the heat and stir in the lime juice. Taste and adjust seasoning, adding more fish sauce or lime juice as needed.
- Serve over rice and top with fresh cilantro.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: One Pot
- Cuisine: Thai