This Thai chicken curry is rich, flavorful, and has a perfect balance of spice and creaminess. The coconut milk makes it silky and smooth, while the sugar snap peas and water chestnuts add a satisfying crunch. It’s perfect for a special occasion or a comforting dinner!

Ingredients Needed

6 skinless and boneless chicken breasts
3 tbsp Thai red curry paste
3 tbsp sunflower oil
2 onions, sliced
4cm (1½in) piece of fresh ginger, peeled and finely grated
1 rounded tbsp plain flour
2 × 400g tins full-fat coconut milk
1 tbsp Thai fish sauce
1 tbsp light muscovado sugar
1 lemongrass stalk, bashed
4 Kaffir lime leaves
250g (9oz) sugar snap peas, halved lengthways
Finely grated zest and juice of ½ lime
1 × 225g tin water chestnuts, drained and halved
Salt and freshly ground black pepper

How To Make Thai Chicken Curry

Prepare the chicken: Slice each chicken breast in half, then cut into long thin strips. Place in a bowl, add 1 tablespoon of the Thai curry paste, season with salt and pepper, and mix well.
Cook the chicken: Heat 1 tablespoon of oil in a deep frying pan over high heat. Add the chicken and fry for 5 minutes until just cooked through. Remove with a slotted spoon and set aside. Cook in batches if needed.
Cook the onions: Add the remaining oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat, and cook for another 10 minutes until soft.
Make the sauce: Increase the heat, add the ginger and the remaining curry paste, and fry for 1 minute. Stir in the flour, then gradually add the coconut milk, fish sauce, and sugar, stirring constantly. Add the bashed lemongrass and lime leaves. Season with salt and pepper.
Simmer the curry: Return the chicken to the pan, bring to a boil, then cover and simmer on low heat for 5 minutes until heated through.
Cook the sugar snap peas: Boil the peas in salted water for 2 minutes, then drain and refresh in cold water.
Finish and serve: Remove the lemongrass and lime leaves from the curry. Stir in the lime zest, lime juice, water chestnuts, and sugar snap peas. Bring to a boil, then remove from heat. Serve hot with rice.

Recipe Tips

Bash the lemongrass with a rolling pin before adding it to the curry to release more flavor.
Don’t overcook the chicken—it should stay tender.
Add the sugar snap peas and water chestnuts at the end to keep them crunchy.

How To Store & Reheat Leftovers

Storing in the Fridge: Let the curry cool completely, then store in an airtight container for up to 2 days.

Freezing: Freeze the curry without the sugar snap peas and water chestnuts for up to 3 months. Add them fresh after reheating.

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

Mary Berry Thai Chicken Curry

Course: DinnerCuisine: ThaiDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

6 skinless and boneless chicken breasts
3 tbsp Thai red curry paste
3 tbsp sunflower oil
2 onions, sliced
4cm (1½in) piece of fresh ginger, peeled and finely grated
1 rounded tbsp plain flour
2 × 400g tins full-fat coconut milk
1 tbsp Thai fish sauce
1 tbsp light muscovado sugar
1 lemongrass stalk, bashed
4 Kaffir lime leaves
250g (9oz) sugar snap peas, halved lengthways
Finely grated zest and juice of ½ lime
1 × 225g tin water chestnuts, drained and halved
Salt and freshly ground black pepper

Directions

Prepare the chicken: Slice each chicken breast in half, then cut into long thin strips. Place in a bowl, add 1 tablespoon of the Thai curry paste, season with salt and pepper, and mix well.
Cook the chicken: Heat 1 tablespoon of oil in a deep frying pan over high heat. Add the chicken and fry for 5 minutes until just cooked through. Remove with a slotted spoon and set aside. Cook in batches if needed.
Cook the onions: Add the remaining oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat, and cook for another 10 minutes until soft.
Make the sauce: Increase the heat, add the ginger and the remaining curry paste, and fry for 1 minute. Stir in the flour, then gradually add the coconut milk, fish sauce, and sugar, stirring constantly. Add the bashed lemongrass and lime leaves. Season with salt and pepper.
Simmer the curry: Return the chicken to the pan, bring to a boil, then cover and simmer on low heat for 5 minutes until heated through.
Cook the sugar snap peas: Boil the peas in salted water for 2 minutes, then drain and refresh in cold water.
Finish and serve: Remove the lemongrass and lime leaves from the curry. Stir in the lime zest, lime juice, water chestnuts, and sugar snap peas. Bring to a boil, then remove from heat. Serve hot with rice.

Notes

Bash the lemongrass with a rolling pin before adding it to the curry to release more flavor.
Don’t overcook the chicken—it should stay tender.
Add the sugar snap peas and water chestnuts at the end to keep them crunchy.