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
- Slice chicken into strips. Mix with 1 tablespoon curry paste, salt and pepper. Set aside.
- Heat 1 tablespoon oil in a deep pan. Fry chicken in batches until just cooked through. Set aside.
- Add 2 tablespoons oil, fry sliced onions for 3 minutes. Cover and cook for 10 more minutes until soft.
- Add ginger and remaining curry paste, fry for 1 minute. Stir in flour, then gradually add coconut milk while stirring.
- Stir in fish sauce, sugar, bashed lemongrass and lime leaves. Simmer for 5 minutes.
- Return chicken to pan and simmer gently for 5 more minutes.
- Boil sugar snap peas in salted water for 2 minutes. Drain and refresh in cold water.
- 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
Mary Berry Thai Chicken Curry
Course: DinnerCuisine: ThaiDifficulty: Easy6
servings20
minutes25
minutes520
kcalCreamy Thai-Style Chicken Curry With Coconut Milk, Lime, And A Crunch From Sugar Snap Peas And Water Chestnuts.
Ingredients
6 chicken breasts, skinless and boneless
3 tablespoons Thai red curry paste
3 tablespoons sunflower oil
3 tablespoons sunflower oil
2 onions, sliced
4cm fresh ginger, grated
1 tablespoon plain flour
2 x 400g tins full-fat coconut milk
1 tablespoon Thai fish sauce
1 tablespoon light muscovado sugar
1 lemongrass stalk, bashed
4 Kaffir lime leaves
250g sugar snap peas, halved
Zest and juice of ½ lime
1 x 225g tin water chestnuts, halved
Salt and pepper
Directions
- Mix sliced chicken with 1 tablespoon curry paste, salt, and pepper.
- Fry chicken in 1 tablespoon oil until just cooked. Set aside.
- Fry onions in 2 tablespoons oil for 3 minutes. Cover and cook 10 more until soft.
- Add ginger and remaining curry paste, fry 1 minute. Add flour, stir in coconut milk gradually.
- Stir in fish sauce, sugar, lemongrass, lime leaves. Simmer 5 minutes.
- Return chicken to pan. Simmer 5 minutes.
- Blanch sugar snap peas for 2 minutes. Drain and refresh in cold water.
- Remove lemongrass and lime leaves. Stir in lime zest, juice, peas, and chestnuts. Bring to boil and serve.
Notes
- 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.