Mary Berry Thai Chicken Curry Recipe

Mary Berry’s Thai Chicken Curry is a fragrant and flavorful dish featuring tender chicken simmered in a rich coconut curry sauce infused with classic Thai flavors. With the combination of coconut milk, lemongrass, ginger, and fresh lime, this curry is both comforting and refreshing. Serve it over steamed rice or noodles for a complete meal.

What is Mary Berry Thai Chicken Curry?

Mary Berry’s Thai Chicken Curry is a mild, creamy curry made with boneless chicken pieces cooked in a sauce that includes coconut milk, Thai green curry paste, and aromatic herbs and spices. It’s a balanced, lightly spiced dish that is easy to make and full of flavor.

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Why You Should Try This Recipe

• Quick and Flavorful: An easy weeknight dinner with layers of flavor.
• Classic Thai Ingredients: Infused with coconut milk, lime, and ginger.
• Adjustable Spice Level: Customize the heat with more or less curry paste.
• Versatile: Pairs well with rice, noodles, or fresh vegetables.
• Family-Friendly: Mild enough for kids, with flavors everyone will love.

Ingredients Needed to Make Mary Berry Thai Chicken Curry

• 4 Boneless, Skinless Chicken Breasts (cut into bite-sized pieces): Adds protein and tender texture.
• 1 tbsp Olive Oil: For sautéing the chicken and vegetables.
• 1 Onion (finely chopped): Adds a sweet, savory base flavor.
• 2 Garlic Cloves (minced): Adds depth and aroma.
• 1 tbsp Fresh Ginger (grated): Adds a warm, spicy note.
• 2-3 tbsp Thai Green Curry Paste: Provides authentic Thai flavor and spice.
• 400ml Coconut Milk: Makes the curry creamy and smooth.
• 1 Red Bell Pepper (sliced): Adds sweetness and color.
• 100g Sugar Snap Peas: Adds a fresh, crunchy texture.
• 1 Lemongrass Stalk (optional, bruised): Adds a hint of citrusy fragrance.
• 1 Lime (juice and zest): Adds a refreshing acidity.
• Fresh Basil or Coriander Leaves (for garnish): Adds a fresh, herby finish.
• Salt and Pepper (to taste): For seasoning.

Equipment Needed

• Large Skillet or Wok: For cooking the curry.
• Wooden Spoon or Spatula: For stirring.
• Zester or Grater: For the lime zest and ginger.
• Measuring Cups and Spoons: For precise measurements.

Instructions to Make Mary Berry Thai Chicken Curry

Step 1. Sauté the Aromatics

In a large skillet or wok, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and ginger, and cook for another minute until fragrant.

Step 2. Cook the Chicken

Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.

Step 3. Add Curry Paste and Coconut Milk

Stir in the Thai green curry paste, coating the chicken and vegetables. Cook for 1-2 minutes to release the flavors, then pour in the coconut milk, stirring to combine.

Step 4. Add Vegetables and Lemongrass

Add the red bell pepper, sugar snap peas, and the bruised lemongrass stalk (if using). Simmer for 10-15 minutes until the chicken is cooked through, and the vegetables are tender-crisp.

Step 5. Add Lime and Season

Remove the lemongrass stalk. Stir in the lime zest and juice, then season with salt and pepper to taste.

Step 6. Garnish and Serve

Serve the curry hot, garnished with fresh basil or coriander leaves. Enjoy over steamed jasmine rice or rice noodles.

What Goes Well With Mary Berry Thai Chicken Curry

• Steamed Jasmine Rice – A classic side for soaking up the curry sauce.
• Rice Noodles – For a lighter, more delicate pairing.
• Fresh Cucumber Salad – Adds a refreshing, crunchy contrast.
• Spring Rolls – Complements the meal with a crunchy starter.
• Roasted Vegetables – Adds extra flavor and texture.

Expert Tips for Making the Best Thai Chicken Curry

For a perfect curry, follow these tips:

• Adjust the Spice Level – Add more or less curry paste to suit your preference.
• Use Full-Fat Coconut Milk – It creates a creamier, richer sauce.
• Add Fresh Herbs at the End – Basil and coriander are best added at the end to keep them bright and fresh.
• Simmer Gently – Cook on a low simmer to avoid curdling the coconut milk.
• Bruise Lemongrass for Flavor – Lightly crush the lemongrass stalk to release its fragrance.

Easy Variations of Mary Berry Thai Chicken Curry

Try these variations for different flavors:

• Use Red Curry Paste – For a slightly spicier, richer flavor.
• Add Fresh Spinach – Stir in spinach at the end for extra greens.
• Substitute with Shrimp – Replace chicken with shrimp for a seafood version.
• Add Baby Corn and Carrots – Add color and crunch.
• Make It Vegan – Replace chicken with tofu or extra vegetables and use vegan curry paste.

Best Practices to Store Mary Berry, Thai Chicken Curry

• Refrigerate Leftovers – Store in an airtight container in the fridge for up to 3 days.
• Freeze for Longer Storage – Freeze in portions for up to 3 months.
• Thaw in the Fridge – If frozen, thaw in the fridge overnight before reheating.

Best Practices to Reheat Mary Berry Thai Chicken Curry

• Stovetop Reheat – Reheat gently in a skillet over medium-low heat until warmed through.
• Microwave Reheat – Heat individual portions in the microwave, stirring halfway to ensure even heating.
• Add Extra Coconut Milk – If the curry has thickened, add a splash of coconut milk or water when reheating.

How Can I Make Mary Berry Thai Chicken Curry Healthier?

• Use Lite Coconut Milk – Reduces calories while keeping it creamy.
• Add Extra Vegetables – Bell peppers, carrots, or spinach add nutrients.
• Reduce Salt and Curry Paste – Lower salt and curry paste for a milder version.
• Serve with Cauliflower Rice – For a low-carb option that pairs well with curry.
• Skip the Oil – Sauté the aromatics in a small amount of water for a lower-fat option.

Nutrition Value (per serving)

• Calories: 380
• Carbohydrates: 12g
• Protein: 30g
• Fat: 25g
• Fiber: 3g
• Sugar: 5g

FAQs

Can I Use Red Curry Paste Instead of Green Curry Paste in Mary Berry Thai Chicken Curry?

Yes, red curry paste can be used instead of green curry paste. Red curry paste is slightly spicier and richer in flavor, which will give the dish a warmer, more robust taste.

How Do I Make Thai Chicken Curry Less Spicy?

To make Thai chicken curry less spicy, use less curry paste, or opt for a mild green curry paste. You can also add extra coconut milk, which balances the spice and makes the sauce creamier.

Can I Freeze Mary Berry Thai Chicken Curry?

Yes, this curry freezes well. Allow it to cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before reheating gently on the stovetop.

What Can I Use Instead of Coconut Milk in Thai Chicken Curry?

If you don’t have coconut milk, you can use heavy cream or a mix of milk and cream, but it will slightly change the flavor. For a dairy-free option, try almond or cashew milk, though they may not be as creamy as coconut milk.

Final Words

Mary Berry’s Thai Chicken Curry is a delightful, easy-to-make dish that brings the exotic flavors of Thailand to your kitchen. With creamy coconut, fragrant spices, and tender chicken, this curry is both comforting and full of flavor. Serve it with rice or noodles, and enjoy a satisfying meal that’s perfect for any occasion.

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