This Mary Berry Thai Chicken Curry Recipe is an easy and fragrant recipe, which is made with chicken breast and coconut milk. It’s the perfect 30-minute meal, ready in about 30 minutes.
Mary Berry Thai Chicken Curry Recipe Ingredients
- 1 tbsp sunflower or vegetable oil
- 2 large chicken breasts (about 600g total), cut into bite-sized pieces
- 2-3 tbsp Thai green curry paste
- 1 (400ml) can full-fat coconut milk
- 100ml chicken stock (or water)
- 1 tsp fish sauce
- 1 tsp caster sugar (or brown sugar)
- 150g green beans, trimmed and halved
- 1 red bell pepper, deseeded and sliced
- 1 lime, juiced
- A large handful of fresh basil leaves (Thai basil is best, but regular is fine)
- Optional: 1 red chili, sliced (for garnish)
How To Make Mary Berry Thai Chicken Curry Recipe
- Cook the Chicken: Heat the oil in a large wok or deep frying pan over high heat. Add the chicken pieces and stir-fry for 3-4 minutes, until lightly browned all over.
- Fry the Curry Paste: Add the Thai green curry paste to the pan with the chicken. Stir well and cook for 1-2 minutes until the paste becomes fragrant.
- Add the Sauce Ingredients: Pour in the coconut milk and the chicken stock. Stir well to combine. Add the fish sauce and sugar, then bring the mixture to a gentle simmer.
- Cook the Vegetables: Add the prepared green beans and the sliced red pepper to the simmering sauce. Cook for 4-5 minutes, until the chicken is fully cooked through and the vegetables are tender but still have a slight crunch.
- Finish and Serve: Remove the pan from the heat. Stir in the fresh lime juice and the handful of basil leaves until they just begin to wilt. Serve immediately in bowls.
Recipe Tips
- How to adjust the spice level? The heat comes from the curry paste. For a milder curry, start with just 1 or 2 tablespoons of paste. For a spicier curry, add more. You can also add a little fresh chili with the curry paste.
- Can I use chicken thighs instead of breast? Absolutely. Chicken thighs will be juicier and can be simmered for a few minutes longer. Cut them into bite-sized pieces just like you would the breast.
- What if I don’t have fresh basil? Fresh basil adds a wonderful aniseed-like aroma at the end. If you can’t get it, stir in a handful of fresh coriander (cilantro) or just finish with the lime juice.
- How to make the sauce thicker? This style of curry is naturally quite brothy. If you prefer a thicker sauce, you can mix 1 teaspoon of cornflour with 1 tablespoon of cold water, then stir this slurry into the simmering curry for the last minute of cooking.
What To Serve With Thai Chicken Curry
This curry is best served with a simple side to soak up all the delicious, fragrant sauce.
- Steamed Thai jasmine rice
- Coconut rice
- Roti or flatbread
- Plain boiled noodles
How To Store Thai Chicken Curry
Refrigerate: Let the curry cool completely. Store it in an airtight container in the fridge for up to 3 days. The flavors will often be even better the next day.
Freeze: You can freeze this curry, but be aware that coconut milk-based sauces can sometimes separate slightly upon reheating. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge.
Reheat: Reheat gently in a saucepan over medium-low heat until piping hot. Do not boil, as this can make the chicken tough.
Thai Chicken Curry Nutrition Facts
(Per serving, without rice)
- Calories: 410 kcal
- Total Fat: 28g
- Saturated Fat: 21g
- Cholesterol: 95mg
- Sodium: 620mg
- Potassium: 700mg
- Total Carbohydrate: 10g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 33g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Green curry is generally the spiciest and is made with fresh green chilies, herbs, and kaffir lime. Red curry is made with dried red chilies, is a bit less spicy, and has a deeper, more savory flavor.
Yes! This is a great recipe for using up vegetables. Sliced mushrooms, baby corn, mangetout (snow peas), or bamboo shoots are all excellent additions. Add them with the green beans.
It can be a balanced meal. It’s full of protein from the chicken and vitamins from the vegetables. The main source of calories and fat is the coconut milk, which is high in saturated fat, but it’s also a nutritious plant-based fat.
Try More Recipes:
- Mary Berry Chicken Cobbler Recipe
- Mary Berry Sticky Chicken Recipe
- Mary Berry Normandy Chicken Recipe
Mary Berry Thai Chicken Curry Recipe
Description
A quick, fresh, and fragrant Thai green curry with tender chicken and crisp vegetables in a creamy coconut milk sauce.
Ingredients
Instructions
- Stir-fry the chicken pieces in hot oil for 3-4 minutes until browned.
- Add the green curry paste and fry for 1-2 minutes more until fragrant.
- Pour in the coconut milk, chicken stock, fish sauce, and sugar.
- Bring to a simmer, then add the green beans and red pepper.
- Cook for 4-5 minutes until the chicken is cooked and vegetables are tender-crisp.
- Remove from the heat.
- Stir in the fresh lime juice and basil leaves just before serving.
Notes
- For a milder curry, use less curry paste. For a spicier one, add more.
- Use full-fat coconut milk for the creamiest and richest sauce.
- Do not overcook the vegetables; they are best with a slight crunch.
- Add the basil and lime juice at the very end, off the heat, to preserve their fresh flavor.
