Thai-Style Chicken Curry

Name: Thai-Style Chicken Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 400 ml (14 fl oz) tin coconut milk; 1-2 tablespoons red Thai curry paste, to taste; 1½ tablespoons finely shredded fresh ginger; 3 tablespoons finely shredded spring onions; 1 tablespoon fish sauce or light soy sauce; 1 teaspoon lime juice; salt and freshly ground black pepper, to taste; 1½ tablespoons Shaoxing rice wine or dry sherry; handful fresh coriander sprigs; 2 teaspoons sugar; 450g (1 lb) boneless, skinless chicken breasts

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

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

Ingredients

450g (1 lb) boneless, skinless chicken breasts
400 ml (14

Asia
China
Main course
Spicy

Method

Cut the chicken into 2.5cm (1 in) cubes.
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.
Add the chicken. Immediately cover the wok tightly, remove it from the heat and stand, covered, for 15 Minutes, to allow the chicken