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.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Thai
Ingredients
- 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.
Instructions
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.