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Mary Berry Thai Chicken Curry Recipe

Mary Berry Thai Chicken Curry
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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.

Ingredients

Scale

  • 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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-thai-chicken-curry/