Mary Berry Thai Green Curry Recipe

The first time I made this, I got cocky with the curry paste. I thought, “One tablespoon? That can’t possibly be enough.” Spoiler: it was. It turned out more blow-your-head-off than gentle Thai warmth, and even my chilli-loving partner tapped out halfway through.

But once I toned it down and followed Mary’s version properly—fresh ginger, full-fat coconut milk, a whisper of crème fraîche at the end—it became a solid weeknight staple. What I love most? It’s one of those rare creamy dishes that doesn’t feel heavy. You can eat a bowl and still feel good after.

Let me show you how I make it now—with the right balance of heat, creaminess, and crunch.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t your takeaway-style green curry drowning in oil and mystery meat. Mary builds it with layers of real flavour—ginger, garlic, curry paste, and lime leaves. The mushrooms soak up the sauce, and the blanched green beans add freshness and bite right at the end.

And then the crème fraîche? Sounds odd, but it softens the spice and makes the sauce cling just right. Think creamy, not gloopy. It’s honestly magic.

INGREDIENTS + WHY THEY MATTER

• Chicken Breast (600g) – Cubed and seared till golden. Don’t cook it through at first—it’ll finish in the sauce.
• Button Mushrooms (200g) – Earthy and juicy. Sliced so they soak up all that flavour.
• Onions (2 large) – Adds sweetness and body to the base.
• Fresh Ginger (2 tsp) – Fresh is non-negotiable. Grated right before using.
• Thai Green Curry Paste (1–2 tbsp) – Start small, taste, then build up.
• Full-Fat Coconut Milk (400g tin) – Makes the sauce rich and silky. Low-fat just doesn’t cut it.
• Lime Leaves (5) – Subtle citrus aroma. Adds depth you can’t fake.
• Green Beans (115g) – Blanched separately to stay crisp and green.
• Thai Basil + Crème Fraîche – Basil adds perfume, crème fraîche adds creamy tang.

MAKING IT YOURS (WITHOUT RUINING IT)

• Meat-free? Swap chicken for tofu or chickpeas. Just fry gently and add at the end.
• No Thai basil? Use regular basil plus a pinch of mint.
• Want more veg? Courgette and baby corn both hold up well. Just blanch or steam before adding.

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

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Curry too spicy	Used too much paste too fast	Start with 1 tbsp, taste, adjust
Watery sauce	Didn’t reduce long enough	Let coconut milk simmer uncovered
Mushrooms soggy	Crowded the pan	Fry in batches if needed
Beans went grey	Overcooked or added too early	Blanch just before serving

HOW TO MAKE MARY BERRY’S THAI GREEN CURRY

1. Sear the chicken: Heat 1 tbsp oil in a deep frying pan. Fry chicken 5–6 mins until just sealed. Remove.
2. Fry mushrooms: In same pan, cook mushrooms for 3 mins. Set aside with chicken.
3. Make the base: Add remaining oil and chopped onions. Fry 5 mins until soft. Add ginger, garlic, and curry paste. Cook 1 min.
4. Add liquids: Pour in chicken stock and coconut milk. Stir, add lime leaves and sugar.
5. Simmer: Return chicken and mushrooms. Simmer gently 5 mins.
6. Blanch green beans in boiling water for 3 mins. Drain.
7. Finish: Add beans, lime juice, chopped Thai basil, and crème fraîche. Stir and simmer 2 more mins.
8. Serve hot with jasmine or basmati rice.

TIPS FROM MY KITCHEN

• I always slice the chicken thin so it cooks evenly and quickly.
• I let the curry sit for 10 mins off the heat before serving—flavours settle beautifully.
• Add a splash of fish sauce for depth (if you’re not vegetarian).
• I double the sauce when serving guests—everyone wants seconds.

STORAGE + SERVING

• Fridge: Keeps up to 3 days in an airtight container.
• Freezer: Freeze in portions for up to 3 months. Defrost in fridge overnight.
• Reheat: Gently on the hob with a splash of water or stock.
• Best With: Steamed jasmine rice and fresh lime wedges.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ground ginger instead of fresh?
A: I’ve tried it—it’s not awful, but it’s not the same. Use ¼ tsp max. Fresh is brighter and sharper.

Q: My veg didn’t brown in the oven—what went wrong?
A: You probably overcrowded the tray. Use two trays and space it out.

Q: Can I make this a day ahead?
A: Yes! It actually tastes better the next day. Just add the green beans and basil when reheating.

Q: Can I add cream or milk?
A: Stick with coconut milk and crème fraîche—milk will split and cream flattens the Thai flavour.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Cauliflower And Sweet Potato Curry
• Mary Berry Fish Curry With Coconut Milk