This delicious Mary Berry Thai Chicken and Vegetable Curry is a quick and easy meal packed with creamy coconut milk, fresh veggies, and tender chicken. It’s the perfect balance of spicy and savoury, and you can easily adapt it using common ingredients you have on hand for a nutritious, flavourful dinner.
This Thai Chicken and Vegetable Curry Is From Quick Cooking Cookbook by Mary Berry
Ingredients Needed
- 500g skinless, boneless chicken breasts
- 2 tbsp sunflower oil
- 6 spring onions, sliced
- 1 red pepper, deseeded and diced
- 150g mini courgettes, cut into 1cm slices
- 150g button mushrooms, thickly sliced
- ½–1 fresh red chilli (to taste), deseeded and sliced
- 2cm knob of fresh root ginger, peeled and grated
- 2 garlic cloves, crushed
- 1 × 400ml tin of full-fat coconut milk
- 2–3 tbsp red Thai curry paste
- 2 tsp soy sauce
- 2 tsp sweet chilli sauce
- 1½ tsp cornflour
- Juice of ½ lime
- Handful of coriander leaves, chopped, to garnish
How To Make Thai Chicken and Vegetable Curry
- Prepare the chicken: Cut the chicken into strips and season with salt and pepper.
- Cook the chicken: Heat half the oil in a large non-stick frying pan over a high heat. Fry the chicken for 3–4 minutes on each side until golden. Remove and set aside.
- Cook the vegetables: Add the remaining oil to the pan and reduce heat to medium. Fry the spring onions, red pepper, courgettes, mushrooms, chilli, ginger, and garlic for 2–3 minutes.
- Make the curry base: Add the coconut milk, red Thai curry paste, soy sauce, and sweet chilli sauce to the pan. Stir well and bring to the boil.
- Return the chicken to the pan: Add the chicken back to the pan with any resting juices. Cover with a lid and simmer for 3–4 minutes, until the chicken is fully cooked.
- Thicken the sauce: Mix the cornflour with 2½ tbsp of cold water and stir into the curry with the lime juice. Simmer on a low heat until the sauce thickens slightly.
- Season and serve: Season with salt and pepper to taste. Garnish with chopped coriander leaves. Serve with steamed rice and prawn crackers.
Recipe Tips
- Cut the chicken evenly: Make sure to cut the chicken into even strips so it cooks evenly and quickly.
- Control the spice level: Adjust the amount of red chilli to your taste – add more for a spicier kick or less for a milder dish.
- Use fresh coconut milk: For the best creamy texture and flavour, always choose full-fat coconut milk rather than light versions.
- Simmer gently: Avoid boiling the curry too hard after adding the chicken to keep it tender and juicy.
- Cornflour for perfect thickness: If the sauce is too thin, mix cornflour with cold water and add it slowly to thicken the curry without making it lumpy.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers thai chicken and vegetable curry in an airtight container in the fridge for up to 2 days.
- Freeze: Freezeleftovers thai chicken and vegetable curry in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat leftovers thai chicken and vegetable curry on the stove for 5 minutes over low heat, stirring occasionally, until hot. You can also reheat it in the microwave for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition Facts
Serving Size: 1 tray and pouch (297g)
- Calories: 390
- Total Fat: 11g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 750mg
- Potassium: 300mg
- Total Carbohydrate: 65g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 7g
Try More Mary Berry Recipes:
Mary Berry Thai Chicken and Vegetable Curry
Description
This delicious Mary Berry Thai Chicken and Vegetable Curry is a quick and easy meal packed with creamy coconut milk, fresh veggies, and tender chicken. It’s the perfect balance of spicy and savoury, and you can easily adapt it using common ingredients you have on hand for a nutritious, flavourful dinner.
Ingredients
Instructions
- Prepare the chicken: Cut the chicken into strips and season with salt and pepper.
- Cook the chicken: Heat half the oil in a large non-stick frying pan over a high heat. Fry the chicken for 3–4 minutes on each side until golden. Remove and set aside.
- Cook the vegetables: Add the remaining oil to the pan and reduce heat to medium. Fry the spring onions, red pepper, courgettes, mushrooms, chilli, ginger, and garlic for 2–3 minutes.
- Make the curry base: Add the coconut milk, red Thai curry paste, soy sauce, and sweet chilli sauce to the pan. Stir well and bring to the boil.
- Return the chicken to the pan: Add the chicken back to the pan with any resting juices. Cover with a lid and simmer for 3–4 minutes, until the chicken is fully cooked.
- Thicken the sauce: Mix the cornflour with 2½ tbsp of cold water and stir into the curry with the lime juice. Simmer on a low heat until the sauce thickens slightly.
- Season and serve: Season with salt and pepper to taste. Garnish with chopped coriander leaves. Serve with steamed rice and prawn crackers.
Notes
- Cut the chicken evenly: Make sure to cut the chicken into even strips so it cooks evenly and quickly.
- Control the spice level: Adjust the amount of red chilli to your taste – add more for a spicier kick or less for a milder dish.
- Use fresh coconut milk: For the best creamy texture and flavour, always choose full-fat coconut milk rather than light versions.
- Simmer gently: Avoid boiling the curry too hard after adding the chicken to keep it tender and juicy.
- Cornflour for perfect thickness: If the sauce is too thin, mix cornflour with cold water and add it slowly to thicken the curry without making it lumpy.
Mary Berry Thai Chicken and Vegetable Curry