Mary Berry Thai Chicken Curry

I’ll be honest—this curry nearly ended up down the sink the first time I made it. I got cocky with the curry paste (three tablespoons? What was I thinking?) and forgot to bash the lemongrass properly, so it tasted more like coconut porridge with twigs. But once I sorted the ratios, coaxed out the ginger, and got the timing right on those sugar snaps, it turned into a total comfort classic.

This is Mary Berry doing Thai—don’t expect restaurant-level spice bombs, but do expect a silky, fragrant coconut curry with tender strips of chicken and a crunch that totally makes it. I’ve tweaked her method a bit (because soggy water chestnuts are a crime), so let me show you how I fixed that.

The Secret Behind This Bake

This one’s all about balance. Most Thai-style recipes either lean too sweet or too spicy, but Mary’s version has a mellow base from the coconut milk and muscovado sugar that plays beautifully with the lime and ginger. A few things that surprised me:

• Marinating the chicken in curry paste before cooking? Game-changer. It builds flavor right from the start.
• The sauce thickens with flour—unexpected, but it gives it just enough body to cling to the rice.
• And yes, the crunch. You absolutely need that final toss-in of sugar snap peas and water chestnuts, but only if they’re added at the end. Trust me.

INGREDIENTS + WHY THEY MATTER

• Chicken breasts – Lean and quick to cook. I tried thighs, but they overpowered the delicate sauce.
• Thai red curry paste – Brings heat and depth. I used Blue Dragon; homemade was too fiery for this mellow dish.
• Sunflower oil – Neutral and doesn’t clash with the spices. Olive oil made it taste a bit weird.
• Ginger – Fresh is a must. I tried ground once (lazy Tuesday), and it lost all the zing.
• Plain flour – Helps the sauce thicken. Skipping it left the curry watery.
• Full-fat coconut milk – Essential for creaminess. Lite coconut milk split and went sad.
• Fish sauce + muscovado sugar – Classic Thai balance. Don’t skip either.
• Lemongrass + Kaffir lime leaves – Add citrus lift. I once forgot the lime leaves and really missed the perfume.
• Sugar snap peas + water chestnuts – Texture heroes. Fresh snap peas are better than frozen.

Making It Yours (Without Ruining It)

• No fish sauce? Use soy sauce—but add a squeeze of lime juice to boost the tang.
• Dairy-free? It already is.
• Vegetarian swap: Use firm tofu and vegetable stock. Add more curry paste to boost the oomph.
• No sugar snap peas? Mange tout works. Green beans are too earthy for this one.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Chicken turned rubbery	Overcooked while simmering	Cook it first, set it aside, reheat gently
Sauce split	Used light coconut milk	Stick to full-fat every time
Water chestnuts turned soggy	Added them too early	Always stir in at the very end
Lemongrass had no flavour	Forgot to bash it	Hit it hard with a rolling pin first

HOW TO MAKE MARY BERRY’S THAI CHICKEN CURRY

1. Slice chicken into strips. Mix with 1 tablespoon curry paste, salt and pepper. Set aside.
2. Heat 1 tablespoon oil in a deep pan. Fry chicken in batches until just cooked through. Set aside.
3. Add 2 tablespoons oil, fry sliced onions for 3 minutes. Cover and cook for 10 more minutes until soft.
4. Add ginger and remaining curry paste, fry for 1 minute. Stir in flour, then gradually add coconut milk while stirring.
5. Stir in fish sauce, sugar, bashed lemongrass and lime leaves. Simmer for 5 minutes.
6. Return chicken to pan and simmer gently for 5 more minutes.
7. Boil sugar snap peas in salted water for 2 minutes. Drain and refresh in cold water.
8. Remove lemongrass and lime leaves. Stir in lime zest, juice, water chestnuts and peas. Bring to a gentle boil and serve.

TIPS FROM MY KITCHEN

• I use a metal spoon to bash the lemongrass—less mess than a rolling pin.
• I slice the sugar snap peas on the diagonal—just looks a bit posh, doesn’t it?
• My fan oven dries things fast, so I cover the curry loosely with foil if reheating.
• A dash of lime juice right before serving brightens everything.

STORAGE + SERVING

• Fridge: Keeps for 2 days in a sealed container.
• Freezer: Freeze without the peas and chestnuts. Add fresh after reheating.
• Serve with: Jasmine rice or coconut rice. Naan feels out of place here, but no judgment.
• Leftovers: Stir through noodles with a splash of soy and chilli oil for a next-day reinvention.

FREQUENTLY ASKED QUESTIONS

Q: Can I make it in advance?
A: Yes—but add the sugar snap peas and chestnuts fresh when reheating or they’ll lose their crunch.

Q: Is this very spicy?
A: No, it’s mild and creamy. Add more curry paste or some fresh chilli if you want more kick.

Q: Can I use green curry paste instead?
A: You can, but the flavours change. Green paste is tangier and needs more lime and salt to balance it.

Q: Why does my coconut milk split?
A: Probably overheated it or used low-fat. Stir gently and keep the heat moderate.

Try More Recipes:

• Mary Berry Thai Chicken and Vegetable Curry
• Mary Berry Chicken Satay Style Curry
• Mary Berry Sri Lankan Chicken Curry
• Mary Berry Lucinda’s Chicken Curry