This is from Ken Hom's Quick Wok: The Fastest Food in the East. It is unbelievably easy although the technique of letting the chicken steep left me with half raw chicken and lukewarm sauce. That was easily enough solved by simply turning on the stove and simmering for a few minutes. Beware of the curry paste which scores high on the "heat meter" and start with 1 tablespoon (or less) if you don't like food really spicy.
I have never heard Tom answer as loudly or assertively about a recipe as he did when my question of if I should make this again got a resounding "YES!" from him.
1 pound boneless, skinless chicken breasts
14 ounce can of coconut milk
1-2 tablespoons red Thai curry paste, to taste
3 tablespoons finely shredded spring onions (green onions)
1-1/2 tablespoons finely shredded fresh ginger
1 tablespoon fish sauce or soy sauce
1 teaspoon lime juice
Salt and freshly ground black pepper, to taste
2 teaspoons sugar
Cut the chicken into 1-inch cubes.
In a wok, combine everything except the chicken. Bring to simmering point.
Add 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.
Turn onto a warm platter and serve with steamed rice.