Thai-Style Chicken Curry

Preparation Time: 5 Minutes
Cooking Time: 20 Minutes

Unlike most curries, this delectable Thai-style version is put together in a matter of Minutes. It is also very easy.


  • 450g (1 lb) boneless, skinless chicken breasts
  • 400 ml (14 fl oz) tin coconut milk
  • 1-2 tablespoons red Thai curry paste, to taste
  • 3 tablespoons finely shredded spring onions
  • tablespoons finely shredded fresh ginger
  • tablespoons Shaoxing rice wine or dry sherry
  • 1 tablespoon fish sauce or light soy sauce
  • 1 teaspoon lime juice
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons sugar


  • handful fresh coriander sprigs


  1. Cut the chicken into 2.5cm (1 in) cubes.
  2. In a wok, combine the coconut milk, curry paste, spring onions, ginger, rice wine or sherry, fish sauce or soy sauce, lime juice, salt, pepper and sugar. Bring to simmering point.
  3. Add the chicken. Immediately cover the wok tightly, remove it from the heat and stand, covered, for 15 Minutes, to allow the chicken to steep in the hot curry sauce.
  4. Turn onto a warm platter, garnish with the coriander and serve at once.