Print

Mary Berry Thai Red Curry

Mary Berry Thai Red Curry
Print Recipe

Mary Berry Thai Red Curry is a simplified, home-friendly take on a classic Thai curry. It uses red curry paste, coconut milk, and fresh ingredients to create a smooth, aromatic sauce. The dish leans toward balance rather than heat, making it suitable for everyday cooking while still delivering that unmistakable Thai-inspired character.

Ingredients

  • Chicken breast or thighs – 500 g, cut into bite-sized pieces

  • Thai red curry paste – 2 tablespoons

  • Coconut milk – 400 ml (1 standard can)

  • Vegetable or chicken stock – 150 ml

  • Red bell pepper – 1 large, sliced

  • Onion – 1 medium, finely sliced

  • Garlic – 2 cloves, minced

  • Fresh ginger – 1 teaspoon, grated

  • Fish sauce – 1 tablespoon

  • Lime juice – 1 tablespoon

  • Vegetable oil – 1 tablespoon

  • Fresh coriander – small handful, to finish

Instructions

  • Heat the base – Warm the oil in a pan over medium heat and soften the onion until translucent.

  • Build aroma – Add garlic and ginger, cooking briefly until fragrant.

  • Activate the paste – Stir in the red curry paste and cook for a minute to release its oils.

  • Create the sauce – Pour in coconut milk and stock, stirring until smooth.

  • Add the protein – Tip in the chicken pieces and simmer gently until cooked through.

  • Finish with balance – Add fish sauce, lime juice, and sliced pepper, then simmer briefly.

  • Serve fresh – Scatter coriander over the top just before serving.

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