Mary Berry Thai Chicken Curry Recipe

This Mary Berry Thai Chicken Curry is a wonderfully fragrant and comforting dish, combining tender chicken with a rich, creamy coconut sauce and gentle spices. The texture is silky and warming, with just the right balance of heat and sweetness. It’s an easy, approachable curry that’s perfect for weeknight cooking yet impressive enough for guests. From start to finish, it takes around 40 minutes, making it ideal for a quick homemade dinner.

Ingredients

For the curry

• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai red curry paste
• 400ml coconut milk
• 2 chicken breasts, cut into bite-sized pieces
• 1 red pepper, sliced
• 1 courgette, sliced
• 150g sugar snap peas
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Juice of 1 lime
• Salt and black pepper, to taste

For serving

• Fresh coriander, chopped
• Steamed jasmine rice
• Lime wedges

How to Make Mary Berry Thai Chicken Curry

• Prepare the base: Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook gently for 5 minutes until soft and translucent.
• Add aromatics: Stir in the garlic and grated ginger, cooking for another minute until fragrant.
• Cook the curry paste: Add the Thai red curry paste and cook for 1–2 minutes, stirring well to release its full flavour.
• Add coconut milk: Pour in the coconut milk and stir until the sauce is smooth and gently simmering.
• Cook the chicken: Add the chicken pieces and simmer for 10–12 minutes until cooked through and tender.
• Add vegetables: Stir in the sliced pepper, courgette, and sugar snap peas. Cook for another 5–7 minutes until the vegetables are just tender but still vibrant.
• Season the curry: Add the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning with salt and pepper as needed.
• Finish and serve: Remove from heat and sprinkle with fresh coriander. Serve hot with steamed jasmine rice and lime wedges.

Tips

How can I make the curry milder?

Use less curry paste or switch to a mild version. Adding extra coconut milk also helps reduce the heat.

Can I use chicken thighs instead?

Yes, chicken thighs are slightly juicier and work beautifully in this curry. Adjust cooking time slightly if needed.

How do I thicken the sauce?

Simmer the curry uncovered for a few extra minutes to reduce the liquid and create a thicker consistency.

Can I add more vegetables?

Absolutely. Baby corn, mushrooms, or spinach are excellent additions and enhance both texture and flavour.

Serving Suggestions

• Serve with jasmine or basmati rice
• Add warm naan bread on the side
• Pair with a fresh cucumber salad
• Top with extra lime juice for brightness

Storage

Room temperature

Allow the curry to cool slightly, but do not leave it out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the microwave until piping hot.

Freezing

Freeze in suitable containers for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 18g
• Protein: 32g
• Fat: 25g
• Saturated Fat: 18g
• Sodium: 680mg

Values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Thai Chicken Curry Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: ThaiDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A creamy and fragrant Thai chicken curry made with coconut milk, tender chicken, and vibrant vegetables. Perfect for a quick and comforting meal.

Ingredients

• 2 tbsp vegetable oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 1 tbsp ginger, grated

• 2 tbsp Thai red curry paste

• 400ml coconut milk

• 2 chicken breasts, diced

• 1 red pepper, sliced

• 1 courgette, sliced

• 150g sugar snap peas

• 1 tbsp fish sauce

• 1 tsp brown sugar

• Juice of 1 lime

• Fresh coriander

Directions

• Cook onion in oil until soft.
• Add garlic, ginger and curry paste, cook briefly.
• Pour in coconut milk and bring to a simmer.
• Add chicken and cook until tender.
• Add vegetables and cook until just tender.
• Season with fish sauce, sugar and lime juice.
• Garnish with coriander and serve.

Notes

• Adjust curry paste for preferred spice level.
• Use chicken thighs for extra flavour.
• Best served fresh but can be reheated.