The magic of this Thai dish, is a few simple ingredients—curry paste, coconut milk, ginger, sherry, fish sauce, lime juice, and cilantro which have become part of my weekly shopping list. Although most curries are best simmered over a longer period of time, I found this quick and easy recipe that fuses these ingredients together beautifully. The real beauty of it – it takes only about 20 minutes to prepare!
Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 4 boneless, skinless chicken breasts
  • 1 can coconut milk
  • 2 tablespoons red Thai curry paste
  • 3 tablespoons green onions, chopped
  • 1 1/2 tablespoons ginger, grated
  • 1 1/2 tablespoons rice wine or dry sherry
  • 1 tablespoon fish sauce
  • 1 teaspoon lime juice
  • Coarse salt and freshly ground black pepper

  • 2 teaspoons sugar
  • Handful fresh cilantro, chopped
  • Jasmine rice, to serve


Prepare rice according to package directions, set aside.

Cut chicken into 1-inch cubes. In wok, combine coconut milk, curry paste, spring onions, ginger, rice wine or sherry, fish sauce or Tamari soy sauce, lime juice, salt, pepper, and sugar.

Bring to simmering point. Add chicken. Immediately cover the wok tightly, remove it from the heat, and let stand, covered, for 15 minutes to allow the chicken to steep in the hot curry sauce. Turn onto warm platter, garnish with cilantro sprigs, and serve with rice.