Mary Berry Thai Chicken and Vegetable Curry

This one came about when I needed something fast but still proper comfort food. I had chicken, a tin of coconut milk, and half a red pepper going soft in the fridge. In other words—just enough to pull off something that looked like I’d planned dinner.

What surprised me was how balanced it turned out. Just the right amount of heat from the chilli, that creamy coconut backdrop, and a load of veg to round it out. Only thing I got wrong? I once threw in low-fat coconut milk and ended up with watery curry. Never again.

Let me show you how to keep it rich, bold, and just spicy enough to warm you up without blowing your head off.

WHY THIS ONE WORKS SO WELL

It’s an all-in-one pan job—nothing fiddly. The coconut milk calms the spice and keeps everything saucy, the red curry paste does most of the flavour work, and a quick simmer is all the chicken needs to stay tender.

There’s no marinade, no special ingredients—just stuff you probably already have or can get easily. It’s quick, customisable, and makes even Tuesday nights feel like a bit of a treat.

INGREDIENTS + WHY THEY MATTER

• Chicken Breasts (500g) – Sliced thin so they cook fast and soak up the curry flavours.
• Sunflower Oil (2 tbsp) – Light and neutral for high-heat cooking.
• Spring Onions (6) – Adds freshness. Stir them in early for mellow flavour.
• Red Pepper (1) – Sweetness and colour. You could swap for yellow or orange.
• Mini Courgettes (150g) – Tender and quick to cook. Cut them thick enough to hold their shape.
• Button Mushrooms (150g) – Earthy flavour and texture. Don’t slice too thin.
• Fresh Red Chilli (½–1) – Adjust to taste. I usually go with ½ if I’m feeding anyone spice-sensitive.
• Fresh Ginger (2cm) – Adds heat and brightness.
• Garlic (2 cloves) – Not too much. You want background warmth, not raw garlic burn.
• Full-Fat Coconut Milk (400ml tin) – Always go full-fat or it won’t thicken properly.
• Red Thai Curry Paste (2–3 tbsp) – The flavour base. Choose a brand you trust.
• Soy Sauce (2 tsp) – Adds salt and umami.
• Sweet Chilli Sauce (2 tsp) – Balances the heat with a little sweetness.
• Cornflour (1½ tsp) – For thickening. Don’t skip it.
• Lime Juice (from ½ lime) – Sharpens the sauce and lifts the whole dish.
• Coriander (handful, chopped) – Optional, but great for garnish and freshness.

MAKING IT YOURS (WITHOUT RUINING IT)

• Don’t eat chicken? Use prawns (add later) or tofu (fry first so it holds up).
• Want it vegetarian? Swap chicken for chickpeas and double the veg.
• Can’t do heat? Reduce the red curry paste to 1 tbsp and skip the fresh chilli.
• No coconut milk? This dish needs it. You can use a can of coconut cream thinned with a bit of water in a pinch.

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

What Went Wrong	Why It Happens	How to Fix It
Chicken dried out	Overcooked or sliced too thin	Sear quickly, then finish in the sauce
Sauce too thin	Skipped the cornflour or used light coconut	Always use full-fat + cornflour mix
Flavour was flat	Used too little curry paste or no lime	Don’t be shy with paste—lime lifts everything
Veg turned mushy	Cooked too long	Fry veg just briefly, then simmer gently

HOW TO MAKE MARY BERRY’S THAI CHICKEN AND VEGETABLE CURRY

Slice the chicken into strips and season with salt and pepper.
Heat 1 tbsp oil in a large frying pan over high heat.
Fry the chicken 3–4 minutes each side until golden, then remove and set aside.
Add the rest of the oil and reduce heat to medium.
Fry spring onions, red pepper, courgettes, mushrooms, chilli, ginger, and garlic for 2–3 minutes.
Pour in coconut milk, curry paste, soy sauce, and sweet chilli sauce. Stir and bring to a boil.
Return the chicken to the pan, including any resting juices. Cover and simmer 3–4 minutes.
Mix cornflour with 2½ tbsp cold water, stir into the sauce with lime juice.
Simmer gently until thickened to your liking.
Taste and season. Garnish with chopped coriander and serve with rice or prawn crackers.

TIPS FROM MY KITCHEN

• I always slice the veg a bit chunky—they hold up better and don’t disappear into the sauce.
• Use two spoons of curry paste if you’re unsure—it’s easier to add heat later than take it out.
• If your coconut milk’s separated in the tin, stir it well before adding.
• For extra flavour, toast the curry paste in the pan before adding the liquids.

STORAGE + REHEATING

• Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
• Freeze: Cool completely, then freeze in portions for up to 3 months.
• Reheat: On the hob over low heat or in the microwave, stirring halfway. Add a splash of water if needed to loosen.

FREQUENTLY ASKED QUESTIONS

Q: Can I use green curry paste instead?
A: Yes, but it’ll taste totally different—lighter and more herbal. Still lovely, just not the same dish.

Q: My curry is too runny. Can I thicken it without cornflour?
A: Simmer it uncovered for longer or mash a few veg into the sauce to help it along.

Q: Is this too spicy for kids?
A: Depends on your paste and how much chilli you use. Start mild—you can always add more heat at the table.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. They stay juicier, but just trim off excess fat so the sauce doesn’t get greasy.

Q: What should I serve this with?
A: Steamed jasmine rice, sticky rice, or even noodles. And prawn crackers if you want crunch.

Try More Recipes:

• Mary Berry Chicken Cordon Bleu
• Mary Berry Thai Green Chicken Noodle Soup
• Mary Berry Thai Chicken Curry