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.

Mary Berry Thai Chicken and Vegetable Curry

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

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

390

kcal

Ingredients

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

Directions

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.