Mary Berry Thai Green Curry Recipe

This delicious Mary Berry Thai Green Curry is a quick and creamy meal, perfect for busy nights. Packed with tender chicken, mushrooms, and fresh lime, it’s a flavorful dish you can easily adjust with your favourite vegetables. Serve it hot with rice for a nutritious and satisfying dinner.

This Thai Green Curry recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed

• 2 tbsp sunflower oil
• 600g skinless, boneless chicken breasts, cut into cubes
• 200g button mushrooms, sliced
• 2 large onions, chopped
• 2 tsp grated fresh root ginger
• 2 garlic cloves, crushed
• 1–2 tbsp Thai green curry paste
• 200ml (⅓ pint) chicken stock
• 1 x 400g tin full-fat coconut milk
• 5 fresh lime leaves
• 1 tsp brown sugar
• 115g green beans, trimmed and sliced into 3
• Juice of ½ lime
• ½ bunch of Thai basil, chopped
• 2 tbsp full-fat crème fraîche

How To Make Thai Green Curry Recipe

1. Cook the chicken: Heat 1 tablespoon of oil in a deep frying pan over a high heat. Add the chicken and fry for 5–6 minutes until sealed but not fully cooked. Remove with a slotted spoon and set aside.
2. Cook the mushrooms: Add the sliced mushrooms to the same pan and fry for 3 minutes until golden. Transfer to the plate with the chicken.
3. Fry onions and spices: Add the remaining oil and chopped onions to the pan. Fry for 5 minutes until softened. Stir in the ginger, garlic, and Thai curry paste, cooking for 1 minute.
4. Add liquids: Pour in the chicken stock and coconut milk, then bring to a boil, stirring. Add the lime leaves and sugar, and return the chicken and mushrooms to the pan. Reduce the heat and simmer for about 5 minutes.
5. Blanch the beans: Blanch the green beans in boiling water for 3 minutes. Drain and add them to the curry along with lime juice, basil, and crème fraîche. Stir well and simmer for 2 more minutes.
6. Serve: Serve the curry hot with rice.

Recipe Tips

• Use fresh ginger for extra flavour: Fresh root ginger will give the curry a vibrant taste. Avoid using ginger powder for the best results.
• Adjust curry paste to taste: Depending on how spicy you like your curry, you can add more or less Thai green curry paste.
• Blanch the beans last: To keep the beans crisp and bright, blanch them at the end, just before serving.
• Use full-fat coconut milk for creaminess: For a rich and creamy texture, always opt for full-fat coconut milk instead of light versions.
• Don’t overcook the chicken: Fry the chicken until just sealed, and simmer it in the sauce for only 5 minutes to keep it tender and juicy.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers green curry in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze leftovers green curry for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat leftovers green curry on the stove over low heat, stirring occasionally, until hot. Alternatively, use a microwave, heating in 1-minute intervals, stirring in between, until fully heated.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 380
• Total Fat: 27g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 980mg
• Potassium: 320mg
• Total Carbohydrate: 18g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 16g

Try More Mary Berry Recipes:

• Mary Berry Roast Potatoes
• Mary Berry French Buttered Potatoes
• Mary Berry Roasted Sausage and Potato Supper
• Mary Berry Lasagne Express
• Mary Berry Lemon Sole With Fennel Slaw