Mary Berry Thai Chicken Curry Recipe

Mary Berry’s Thai Chicken Curry is a fragrant and creamy dish bursting with aromatic flavours. Made with tender chicken, coconut milk, fresh herbs, and classic Thai spices, this curry strikes the perfect balance between spice, sweetness, and savouriness. It’s quick enough for a weeknight dinner yet elegant enough to serve at a dinner party.

What is Mary Berry Thai Chicken Curry?

Thai Chicken Curry is a vibrant dish that combines juicy chicken pieces simmered in coconut milk and Thai curry paste. Mary Berry’s take simplifies the process while keeping authentic flavours intact, delivering a smooth, mildly spiced curry infused with lemongrass, lime, and coriander.

Other Mary Berry Popular Recipes

• Mary Berry Vegetarian Quiche
• Mary Berry Hot Cross Buns
• Mary Berry Lemon Chicken
• Mary Berry Panang Chicken

Why This Recipe is Worth Trying

• Quick and simple – Ready in less than 40 minutes.
• Bursting with flavour – Fresh herbs and spices create a fragrant sauce.
• Creamy yet light – Coconut milk gives richness without heaviness.
• Versatile – Works with chicken, prawns, or vegetables.
• Perfect for meal prep – Keeps well and reheats beautifully.

Essential Ingredients to Make Mary Berry Thai Chicken Curry

• 2 tbsp sunflower oil
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai red curry paste (adjust to taste)
• 600g boneless, skinless chicken breasts, cut into chunks
• 400ml coconut milk
• 150ml chicken stock
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red pepper, sliced
• 100g green beans, trimmed
• Juice of 1 lime
• Fresh coriander leaves, for garnish

Handy Kitchen Tools for Best Results

• Large frying pan or wok
• Wooden spoon
• Sharp knife and chopping board
• Measuring jug and spoons
• Mixing bowl

Step-by-Step Guide to Making Mary Berry Thai Chicken Curry

Step 1: Prepare the base

Heat the oil in a large pan over medium heat. Add the sliced onion and cook for 5 minutes until soft and translucent. Stir in the garlic and ginger, cooking for another minute.

Step 2: Add the curry paste

Stir in the Thai red curry paste and cook for 1–2 minutes to release its aroma. This step is key to unlocking the flavour base.

Step 3: Cook the chicken

Add the chicken pieces and toss until coated with the paste. Cook for 5 minutes, stirring occasionally, until the chicken starts to brown lightly.

Step 4: Make the sauce

Pour in the coconut milk and chicken stock. Add the fish sauce and brown sugar, then stir well. Bring the mixture to a gentle simmer.

Step 5: Add the vegetables

Add the red pepper and green beans. Simmer for 10–12 minutes until the chicken is cooked through and the sauce slightly thickens.

Step 6: Finish with lime juice

Squeeze in fresh lime juice and stir. Taste and adjust seasoning if needed.

Step 7: Serve hot

Garnish with fresh coriander leaves and serve immediately with steamed jasmine rice.

What I Got Wrong (And How I Fixed It)

• Sauce too thin – Simmered a few minutes longer to thicken naturally.
• Too spicy – Used half the curry paste for a milder flavour.
• Chicken overcooked – Reduced heat once the sauce began simmering.

Healthier Ways to Make Mary Berry Thai Chicken Curry

• Use light coconut milk to reduce calories.
• Swap chicken for tofu or vegetables for a vegetarian option.
• Add extra vegetables like broccoli or courgette for more fibre.
• Reduce sugar and balance with more lime juice for natural sweetness.

Ingredient Substitutions for Mary Berry Thai Chicken Curry

• Thai red curry paste → Green curry paste for a different flavour profile.
• Chicken → Prawns or tofu for a lighter option.
• Coconut milk → Greek yogurt for a lower-fat alternative.
• Fish sauce → Soy sauce for a vegetarian-friendly version.

Pairing Ideas: What to Serve With Mary Berry Thai Chicken Curry

• Steamed jasmine rice – Classic and aromatic pairing.
• Coconut rice – Adds a subtle sweetness.
• Roti or naan bread – Great for soaking up the curry sauce.
• Cucumber salad – Refreshing and light.
• Lime wedges – Enhance the fresh, tangy flavour.

Expert Tips for Mary Berry Thai Chicken Curry Success

• Use full-fat coconut milk – Gives a creamier texture.
• Cook the curry paste first – It intensifies the flavour.
• Avoid overcooking chicken – Simmer gently to keep it tender.
• Add lime juice at the end – Preserves the fresh citrus note.
• Taste and adjust – Every curry paste has different spice levels.

Creative Ways to Customize Mary Berry Thai Chicken Curry

• Add baby corn or mangetout for texture.
• Stir in a spoon of peanut butter for richness.
• Use fresh basil or mint for extra aroma.
• Sprinkle toasted coconut flakes before serving.
• Add chilli oil for an extra spicy kick.

Storing Thai Chicken Curry the Right Way

• Store in an airtight container in the fridge for up to 3 days.
• Freeze for up to 2 months in portion-sized containers.
• Reheat gently on the stove or in the microwave until hot throughout.

How to Reheat Thai Chicken Curry (If Needed)

• Stovetop method: Warm gently on low heat for 5–7 minutes, stirring occasionally.
• Microwave method: Reheat on medium power for 2–3 minutes, stirring halfway.
• From frozen: Thaw overnight, then reheat as above.

Nutritional Breakdown (per serving)

• Calories: ~420 kcal
• Protein: 32 g
• Carbohydrates: 15 g
• Fat: 25 g
• Fibre: 3 g
• Sugar: 5 g

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FAQs

How do you make Thai chicken curry creamy without curdling?

To keep the curry creamy and smooth, add coconut milk after lowering the heat to a gentle simmer. Avoid boiling once the coconut milk is added, as high heat can cause it to separate or curdle.

Can I use curry powder instead of Thai curry paste?

While curry powder can be used in a pinch, Thai curry paste provides a more authentic flavour. If substituting, mix 2 tablespoons of curry powder with minced garlic, ginger, and a splash of lime juice to mimic the paste’s depth.

How do you make Thai chicken curry less spicy?

To reduce the heat, use less curry paste and add more coconut milk. You can also stir in a teaspoon of sugar or squeeze of lime to balance the spice level without affecting the taste.

What vegetables go well in Thai chicken curry?

Vegetables like red pepper, green beans, courgettes, baby corn, and spinach complement Thai chicken curry beautifully. They add colour, crunch, and nutrition without overpowering the delicate sauce.

Wrapping It Up

Mary Berry’s Thai Chicken Curry is the perfect blend of simplicity and sophistication. With creamy coconut sauce, tender chicken, and fragrant Thai spices, it’s a dish that never fails to impress.