Mary Berry Thai Chicken Curry​ Recipe

This creamy Mary Berry Thai Chicken Curry is made with tender chicken breast, rich coconut milk, fragrant Thai red curry paste, fish sauce, and a squeeze of fresh lime. This recipe creates a beautifully balanced main course that is packed with authentic sweet, savory, and spicy flavors. It’s the perfect fakeaway for a cozy night in, serves 4 people, and is guaranteed to become a family favorite.

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Mary Berry Thai Chicken Curry Ingredients

• 1 tbsp vegetable oil
• 2-3 tbsp Thai red curry paste (depending on desired spice level)
• 400ml (1 can) full-fat coconut milk
• 500g skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, deseeded and sliced
• 150g green beans, trimmed and halved
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• Juice of 1 lime
• A small bunch of fresh basil or cilantro, for garnish
• Steamed jasmine rice, to serve

How To Make Mary Berry Thai Chicken Curry

1. Bloom the curry paste: Heat the oil in a large saucepan or wok over medium heat. Add the Thai red curry paste and cook for 1 minute, stirring constantly, until it becomes very fragrant. This step is called “blooming” and it helps release the spice’s deep flavors.
2. Create the curry sauce: Pour in the coconut milk and stir until the curry paste is fully dissolved. Bring the mixture to a gentle simmer.
3. Cook the chicken: Add the chicken pieces to the sauce. Continue to simmer for 8-10 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
4. Add the vegetables: Stir in the sliced red bell pepper and green beans. Cook for another 4-5 minutes until the vegetables are tender but still have a slight crunch.
5. Finish and season: Remove the pan from the heat. Stir in the fish sauce, sugar, and fresh lime juice. Taste and adjust the seasoning if necessary. Serve the curry hot over steamed jasmine rice, garnished with fresh basil or cilantro leaves.

Recipe Tips

• Use Full-Fat Coconut Milk: For the richest, creamiest sauce, always choose full-fat coconut milk. Light coconut milk can result in a thinner, less flavorful curry.
• Don’t Skip Blooming the Paste: Frying the curry paste for a minute before adding liquids is a crucial step. It intensifies the flavors and aromas of the spices, giving your curry a much deeper taste.
• Keep Vegetables Crisp: Add the vegetables towards the end of the cooking time to ensure they stay vibrant and tender-crisp. Overcooking will make them soft and mushy.
• Balance the Flavors: The key to a great Thai curry is the balance between spicy, sweet, salty, and sour. The fish sauce provides saltiness (umami), the sugar adds sweetness, and the lime juice gives a final burst of sour freshness. Always taste and adjust at the end.

What To Serve Thai Chicken Curry

This fragrant Thai chicken curry is best served with a generous portion of steamed jasmine rice to soak up the delicious, creamy sauce. For dipping, warm naan bread or flaky roti are excellent choices. A simple side salad of sliced cucumbers and tomatoes can provide a cool, refreshing contrast to the warmth of the curry.

How To Store Thai Chicken Curry Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often develop and taste even better the next day. Reheat gently on the stove or in the microwave.
• Freeze: Allow the curry to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Mary Berry Thai Chicken Curry Nutrition Facts

• Calories: 485 kcal
• Total Fat: 32g
• Saturated Fat: 24g
• Cholesterol: 95mg
• Sodium: 980mg
• Total Carbohydrate: 15g
• Sugars: 8g
• Protein: 33g

Frequently Asked Questions

• Can I use green or yellow curry paste instead of red? Yes, you can easily substitute them. Thai green curry paste is typically hotter and has a fresh flavor from cilantro and lime leaves. Yellow curry paste is milder and gets its flavor and color from turmeric.
• What other vegetables can I add to this curry? This curry is very versatile. You could also add bamboo shoots, baby corn, sliced carrots, or snap peas. Add heartier vegetables like carrots earlier in the cooking process.
• Is there a substitute for fish sauce? Fish sauce provides a unique salty and savory (umami) flavor that is central to Thai cooking. If you must substitute it, you can use an equal amount of light soy sauce, but the final taste will be slightly different.
• How can I make the curry less spicy? The easiest way to control the heat is to use less curry paste. Start with 1-2 tablespoons and add more if desired. You can also temper the heat by stirring in an extra splash of coconut milk or a squeeze of lime juice at the end.

Try More Recipes:

• Mary Berry Sticky Chicken Recipe​
• Mary Berry Panang Chicken​ Recipe
• Mary Berry Normandy Chicken​ Recipe