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M&S Health & Nutrition

10 Minute Thai curry

10 Minute Thai curry

Serves 4


- 1 tbsp Olive Oil
- 4 Chicken Breasts - diced
- 1 Onion – Large dice
- 1 cm Fresh ginger – finely sliced & diced
- 1 clove Garlic -peeled finely sliced & diced
- 2 e Red Chilli - finely sliced
- 2 tsp Garam masala
- 1 tsp Ground turmeric
- 1 tin Coconut milk reduced fat
- 2 tbsp Soy sauce
- 1 tbsp Mango chutney
- 1 tbsp Tomato ketchup
- 1 bunch Coriander fresh -Finely chopped
- 1 Fresh Lime - Squeeze


  1. In a Large based frying pan or a wok, sauté the onion for a few minutes until a little coloured. Do this on a high heat so it colours fast yet still retains some texture.
  2. Now add the Chilli, Garlic and Ginger, keep stirring this to prevent anything from catching. After 30 seconds, add the Turmeric and Garam Masala
  3. Now add the Coconut milk, and the diced Chicken. Stir this and allow to come up to a simmer, try not to let this boil
  4. Once simmered, add the Mango chutney, Ketchup & soy sauce. Allow this to simmer for 3-4 minutes to gently poach the chicken. This does not take long as it carries a lot of residual heat.
  5. Just before serving, Chop the coriander last minute and add this in to the pan, squeeze in the juice of a Lime, stir and serve with Brown rice
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