Mary Berry Thai Chicken And Vegetable Curry Recipe [Tips & Tricks]

If you’re looking to spice up your weeknight dinners with something flavorful and comforting, Mary Berry’s Thai Chicken and Vegetable Curry is an absolute must-try!

This recipe combines the richness of tender chicken with the vibrant, aromatic flavors of Thai cuisine, all wrapped up in a creamy, delicious coconut sauce. Whether you’re a seasoned curry lover or a newbie, this dish is perfect for all levels of cooking experience. With fresh vegetables and a perfect balance of heat and sweetness, it’s the kind of dish that will impress your family and friends, yet is simple enough to make on a busy evening. Plus, Mary Berry’s clear instructions make it easy to recreate the magic in your own kitchen!

Mary Berry Thai Chicken And Vegetable Curry Recipe

Ingredients Needed

For Mary Berry’s Thai Chicken and Vegetable Curry, you’ll need a variety of fresh, vibrant ingredients that create a delicious blend of savory, spicy, and slightly sweet flavors typical of Thai cuisine. Here’s a detailed breakdown of what you’ll need:

• Chicken Breasts or Thighs (500g): Opt for boneless, skinless chicken breasts or thighs. Chicken breasts offer a leaner option, while thighs bring extra tenderness and flavor. The chicken is typically cut into bite-sized pieces for easy eating and quicker cooking.

• Thai Red Curry Paste (2-3 tbsp): This is the heart of your curry’s flavor profile. Thai red curry paste is a mix of chilies, garlic, lemongrass, shallots, ginger, and other spices. It provides the base heat and complexity that defines a good Thai curry. Adjust the quantity depending on your spice preference.

• Coconut Milk (400ml): Coconut milk is the rich, creamy ingredient that balances the heat from the curry paste. It adds a luscious texture to the dish while infusing a subtle sweetness that works harmoniously with the other flavors.

• Vegetables (2-3 cups): The vegetable variety in the curry is crucial for both texture and flavor balance. Mary Berry suggests a mix of vegetables like bell peppers, courgettes (zucchini), and carrots, all chopped into bite-sized pieces. These vegetables provide crunch, sweetness, and freshness that contrast with the rich curry sauce.

• Onions (1 large): A finely chopped onion adds sweetness and depth to the dish. It forms the aromatic base for your curry, sautéed until translucent to release its natural sweetness.

• Garlic (3 cloves): Fresh garlic is a must for any curry. It provides a fragrant, slightly pungent kick that pairs beautifully with the other spices.

• Ginger (1-inch piece): Fresh ginger is essential in Thai cooking, lending a zesty warmth to the curry. Grating or finely chopping it helps it dissolve into the sauce and enhances its complexity.

• Fish Sauce (1-2 tbsp): Fish sauce brings umami depth to the curry and contributes to the authentic Thai flavor. It’s salty, so be cautious not to add too much.

• Lime Leaves or Zest (optional): For added fragrance and a citrusy zing, you can use kaffir lime leaves or lime zest. The leaves provide an aromatic sharpness that brightens up the curry’s richness.

• Lime (1-2): Fresh lime juice is used to brighten the curry, cutting through the richness of the coconut milk and adding a refreshing acidity. It’s also used as a garnish.

• Fresh Cilantro (Coriander): A handful of fresh cilantro adds a vibrant, herbal note. It’s used both in cooking and as a garnish, adding a pop of green color and a fresh burst of flavor.

• Chilies (optional): For those who enjoy extra heat, additional fresh red chilies can be sliced and added, either during cooking or as a garnish.

• Rice (to serve): Jasmine rice or basmati rice pairs wonderfully with the curry, soaking up the flavorful sauce while providing a soft, aromatic base to balance the heat of the curry.

Equipment Needed

To prepare Mary Berry’s Thai Chicken and Vegetable Curry, you’ll need a few essential kitchen tools to make the process smoother:

• Large Saucepan or Dutch Oven: A large, deep saucepan or a Dutch oven is ideal for this recipe. It provides ample space to sauté the ingredients, simmer the chicken and vegetables, and cook everything evenly. Non-stick or heavy-bottomed pans work well to avoid sticking and burning.

• Chopping Board and Knife: A sharp knife and a sturdy chopping board are essential for cutting your chicken and vegetables into bite-sized pieces. The vegetables and chicken should be uniform in size to ensure even cooking.

• Garlic Press or Grater: For preparing the garlic and ginger. A garlic press makes quick work of crushing garlic, while a fine grater is great for fresh ginger, ensuring it blends well into the curry.

• Measuring Spoons: Accurate measurements of the curry paste, fish sauce, and other ingredients ensure the flavor balance is just right. A set of measuring spoons will come in handy for consistency.

• Wooden Spoon or Silicone Spatula: A good wooden spoon or a heat-resistant silicone spatula will help stir the curry without damaging your pan and will allow you to mix the ingredients thoroughly.

• Lid for the Pan: To help cook the chicken and vegetables more evenly, you’ll need a lid to trap the steam and moisture. This is particularly useful when simmering the curry to meld the flavors together.

How To Make Mary Berry’s Thai Chicken And Vegetable Curry

Making Mary Berry’s Thai Chicken and Vegetable Curry is simple yet full of flavor. The process is straightforward and doesn’t take much time, allowing you to enjoy a vibrant, comforting meal in about 30-40 minutes. Here’s how to make it:

1. Prepare the Ingredients:
   Start by chopping all the vegetables into bite-sized pieces. Slice the chicken into chunks or strips. Finely chop or grate the garlic, ginger, and onion. If you’re using lime leaves, slice them into thin strips. Set everything aside, ready for cooking.

2. Cook the Chicken:
   Heat a splash of oil in a large saucepan or Dutch oven over medium-high heat. Add the chicken pieces and season them lightly with salt and pepper. Brown the chicken on all sides, about 5-7 minutes. Once cooked, remove the chicken from the pan and set aside.

3. Sauté the Aromatics:
   In the same pan, add a little more oil if needed. Sauté the onion, garlic, and ginger for about 2-3 minutes until softened and fragrant. The aim here is to create a flavorful base for the curry sauce.

4. Add the Curry Paste:
   Stir in the red curry paste and cook for 1-2 minutes. The paste will begin to release its oils, making your kitchen smell amazing and ensuring the spices develop fully.

5. Add the Coconut Milk and Veggies:
   Pour in the coconut milk, and then add the chopped vegetables. Stir to combine, making sure the vegetables are coated in the curry paste and coconut milk. Bring the mixture to a gentle simmer.

6. Simmer the Curry:
   Return the chicken to the pan and stir it into the curry. If you’re using lime leaves, add them at this point. Cover the pan with a lid and let the curry simmer for 15-20 minutes, until the chicken is fully cooked and the vegetables are tender but still have some bite.

7. Season the Curry:
   Taste the curry and adjust the seasoning. Add fish sauce for depth, lime juice for acidity, and more curry paste if you like it spicier. Stir everything together and let it cook for another few minutes to allow the flavors to meld.

8. Serve and Garnish:
   Serve the curry hot over steamed jasmine or basmati rice. Garnish with fresh cilantro, lime wedges, and additional chilies if you want more heat. Enjoy!

Expert Tips

• Adjusting Spice Levels: If you’re unsure about the heat, start with a smaller amount of red curry paste and taste as you go. You can always add more later, but it’s difficult to tone down the spice once it’s too hot.

• Balance Flavors: Thai curries are all about balance. Ensure you have a good mix of salty (from the fish sauce), sweet (from the coconut milk), sour (from the lime), and spicy (from the curry paste and chilies). Adjust each element to suit your taste.

• Don’t Overcook the Vegetables: The vegetables should remain vibrant and tender-crisp. Overcooking them will make them mushy, which can affect the texture of the curry.

• Use Bone-In Chicken for Extra Flavor: If you prefer even more flavor, try using bone-in chicken thighs or drumsticks. The bones add a richness to the curry, though it will take a little longer to cook.

• Make it Ahead: This curry can be made ahead and stored in the fridge for up to 2 days. In fact, like most curries, it often tastes even better the next day as the flavors have had more time to develop.

• Customize the Vegetables: While Mary Berry recommends specific vegetables, feel free to get creative. Sweet potatoes, aubergines (eggplant), or green beans would work just as well. The more colorful, the better!

Mary Berry’s Thai Chicken and Vegetable Curry is a wonderfully balanced and aromatic dish that brings the best of Thai flavors to your table. With its rich coconut milk base, fragrant red curry paste, and a variety of fresh, crisp vegetables, it’s a comforting yet exciting dish to make for family or guests.

The recipe is simple, quick, and adaptable, allowing you to adjust the flavors and spice levels to your preference. Whether you’re a seasoned home cook or a beginner, this curry is a great way to dive into the world of Thai cooking, and with Mary Berry’s easy-to-follow steps, you can create a meal that feels like a special treat any night of the week.

Easy Recipe Variations For Mary Berry’s Thai Chicken And Vegetable Curry

Mary Berry’s Thai Chicken and Vegetable Curry is already a flavorful, fragrant, and balanced dish that balances spice, sweetness, and savoriness in perfect harmony. But, as with any great recipe, there’s always room to put a personal twist on it or adapt it based on what ingredients you have on hand or dietary preferences. Here are some easy and delicious variations you can try:

1. Swap The Protein

If you prefer a different protein, or if you’re looking to make the dish vegetarian or vegan, there are plenty of options. Instead of chicken, you could use lean pork or turkey for a different take, though the original recipe’s chicken offers a subtle flavor that complements the rich curry sauce well.

For a vegetarian or vegan twist, use tofu or tempeh-these absorb the flavors of the curry wonderfully, and they’re a great alternative for those who prefer plant-based protein sources. If you’re craving seafood, prawns or fish fillets like cod or halibut would work beautifully, offering a lighter, fresh taste to the dish.

2. Incorporate Different Vegetables

The recipe already calls for a medley of vegetables such as bell peppers, carrots, and sweet potatoes, but you can switch these up according to what’s in season or what you have in your fridge. For example, try adding zucchini, peas, or cauliflower to your curry.

Leafy greens such as spinach or kale also make a wonderful addition, adding some extra nutrients and a burst of color to the dish. For a more exotic twist, you can try adding bamboo shoots, baby corn, or even mushrooms, all of which provide a new texture and depth of flavor to the curry.

3. Adjust The Spice Level

Mary Berry’s recipe uses a Thai red curry paste as its base, which brings both spice and depth. However, if you prefer a milder curry, you can reduce the amount of curry paste or swap it for a green curry paste, which tends to be milder.

Alternatively, if you like things spicy, add some fresh chili peppers, or boost the heat with a touch of sriracha or chili flakes. This simple tweak can really tailor the dish to your preferred level of heat.

4. Experiment With Coconut Milk Alternatives

The use of coconut milk in Thai curries creates a creamy, luxurious texture and a subtle sweetness that balances the spices. However, if you are lactose-intolerant or prefer a lower-fat option, you can swap the coconut milk for light coconut milk or even a plant-based milk like almond or oat milk, which will still add creaminess without the richness of full-fat coconut milk. For a completely dairy-free and lighter version, coconut cream can be used for an even richer result without straying too far from the flavor profile.

5. Make It A One-Pot Meal

To simplify the cooking process, you can adjust the recipe to make it a true one-pot meal by adding uncooked rice directly into the curry sauce. Just ensure there’s enough liquid to cook the rice, and let it simmer in the curry sauce until it absorbs all the delicious flavors.

This variation saves time and makes cleanup a breeze. Additionally, you can try using different grains like quinoa, brown rice, or jasmine rice to alter the texture and flavor of the dish.

Best Practices To Store Leftovers

If you’ve made a big batch of Thai Chicken and Vegetable Curry and want to save it for later, proper storage is key to maintaining the dish’s flavor and texture. Here are the best practices to keep your leftovers fresh and delicious:

1. Cool Down The Curry Before Storing

The first step in storing leftovers is to allow the curry to cool down before putting it into containers. Hot food placed directly into storage containers can cause condensation, which can lead to a soggy texture and affect the curry’s overall quality. Allow the curry to come to room temperature before transferring it into airtight containers.

2. Store In Airtight Containers

For optimal freshness, use airtight containers. These prevent air from entering, which can cause the curry to spoil or absorb unwanted odors from your fridge.

Glass containers are a great option since they don’t retain odors, but plastic containers with secure lids will also work. If you plan to store the curry for a few days, make sure to divide it into smaller portions. This way, you can avoid having to reheat the entire batch and preserve the quality of the curry by reheating just what you need.

3. Refrigeration And Freezing

Leftover Thai Chicken and Vegetable Curry can be stored in the refrigerator for up to 3 days. If you want to keep it for a longer period, freezing is a great option.

The curry can be frozen for up to 3 months. To freeze, let it cool completely before transferring it into freezer-safe containers. For added convenience, you can portion it out into single servings so that you only thaw what you need.

4. Reheating

When reheating your curry, do so slowly over low heat to prevent the sauce from separating or becoming too thin. You can add a little extra coconut milk or broth if needed to restore the creaminess.

If you’ve frozen the curry, let it thaw overnight in the fridge before reheating. If you’re short on time, reheating it in the microwave is a quick solution-just ensure you stir it halfway through to heat it evenly.

What Goes Well With Thai Chicken And Vegetable Curry

Mary Berry’s Thai Chicken and Vegetable Curry is a versatile dish that pairs wonderfully with many sides, enhancing its complex flavors. Here are some great options to serve alongside it:

1. Steamed Jasmine Rice

The fragrance of jasmine rice perfectly complements the curry, providing a soft and fluffy base to absorb all the curry sauce. Its subtle sweetness and light texture help balance the richness and spice of the dish, creating a harmonious pairing.

2. Naan Bread Or Roti

Soft, pillowy naan bread or roti is an excellent choice to scoop up the curry. Its mild flavor and chewy texture offer a great contrast to the creamy and spicy curry, making each bite more satisfying. You can also toast the naan with a little butter or ghee for added richness.

3. Cucumber Salad

A cool cucumber salad can provide a refreshing contrast to the warmth of the curry. You can make a simple cucumber salad with sliced cucumber, red onion, fresh cilantro, and a light vinaigrette. The acidity and crunch from the cucumber balance the rich flavors of the curry.

4. Pickled Vegetables

For those who love a touch of tanginess, pickled vegetables are a fantastic accompaniment. The acidity from the pickles helps cut through the creamy curry, adding brightness to each bite. You could make your own pickled carrots, daikon, or even cabbage for a crunchy and flavorful side.

5. Thai Spring Rolls

To keep the Thai theme going, serve some crispy Thai spring rolls filled with vegetables or shrimp. These bite-sized appetizers offer a delightful crunch and a contrast in texture to the smooth curry sauce, making them a fun addition to your meal.

Conclusion

Mary Berry’s Thai Chicken and Vegetable Curry is a dish that’s both comforting and exciting, with layers of complex flavors that come together effortlessly. Whether you make it exactly as the recipe suggests or you experiment with different proteins, vegetables, and spices, there are countless variations you can explore to make the dish your own.

Storing leftovers is easy, and with proper refrigeration or freezing, you can enjoy the curry for days to come. When paired with simple sides like jasmine rice or naan, or complemented by refreshing salads or spring rolls, this curry is the perfect meal for any occasion. Whether you’re enjoying it fresh from the pot or reheated the next day, it’s sure to delight your taste buds every time.

FAQs

What Ingredients Are Needed For Mary Berry’s Thai Chicken And Vegetable Curry?

The key ingredients for Mary Berry’s Thai Chicken and Vegetable Curry include chicken breasts or thighs, a variety of vegetables (such as peppers, carrots, and courgettes), coconut milk, Thai red curry paste, garlic, ginger, fish sauce, lime, and fresh herbs like coriander.

Can I Substitute The Chicken In Mary Berry’s Thai Chicken And Vegetable Curry?

Yes, you can substitute the chicken with other proteins like tofu for a vegetarian option, or with prawns or turkey if you prefer. Just make sure to adjust the cooking times as needed.

How Long Does It Take To Cook Mary Berry’s Thai Chicken And Vegetable Curry?

The total cooking time for Mary Berry’s Thai Chicken and Vegetable Curry is about 30 to 40 minutes, including preparation time and simmering the curry sauce.

Is Mary Berry’s Thai Chicken And Vegetable Curry Spicy?

The level of spice can be adjusted based on the amount of Thai red curry paste you use. If you prefer a milder curry, you can reduce the amount of paste or opt for a mild variety of curry paste.

Can I Make Mary Berry’s Thai Chicken And Vegetable Curry In Advance?

Yes, you can make the curry ahead of time and store it in the fridge for up to 2 days. It’s also a great dish for freezing, and can be reheated when ready to serve.

What Vegetables Work Best In Mary Berry’s Thai Chicken And Vegetable Curry?

A variety of vegetables work well in this curry, including peppers, carrots, courgettes, and baby corn. You can also add mushrooms, spinach, or peas depending on your preferences.

What Should I Serve With Mary Berry’s Thai Chicken And Vegetable Curry?

This Thai curry pairs wonderfully with steamed jasmine rice, rice noodles, or even quinoa for a healthier alternative. You could also serve it with crusty bread or naan for dipping.

Can I Make Mary Berry’s Thai Chicken And Vegetable Curry Without Fish Sauce?

If you prefer to avoid fish sauce, you can substitute it with soy sauce or a vegetarian alternative. The flavor profile will be slightly different, but it will still be delicious.

How Can I Make Mary Berry’s Thai Chicken And Vegetable Curry Gluten-free?

To make the curry gluten-free, ensure that the fish sauce, curry paste, and any other condiments you use are gluten-free. You can also serve it with gluten-free rice or noodles.

Can I Use Light Coconut Milk In Mary Berry’s Thai Chicken And Vegetable Curry?

Yes, you can use light coconut milk for a lower-fat version of the curry. It may be a bit less rich, but it will still provide a creamy texture and flavor.