Mary Berry Thai Chicken Curry Recipe [Tips & Tricks]

If you’re looking for a dish that perfectly blends rich flavors and simple ingredients, Mary Berry’s Thai chicken curry is a must-try!

With its vibrant mix of aromatic spices, creamy coconut milk, and tender chicken, this recipe brings all the best parts of Thai cuisine to your kitchen in a way that’s both accessible and delicious. Whether you’re a seasoned cook or a beginner, Mary Berry’s straightforward instructions make this curry an easy win for any home chef, offering a meal that’s as comforting as it is full of bold, exotic flavors. Trust us, once you try it, this curry will quickly become a family favorite!

Mary Berry Thai Chicken Curry Recipe

Ingredients Needed

To create Mary Berry’s Thai Chicken Curry, you’ll need a harmonious blend of fresh ingredients that bring together the comforting warmth of chicken with the vibrant flavors of Thai cuisine. Here’s a detailed list of what you’ll need:

Main Ingredients

• Chicken Breasts or Thighs: You’ll need about 500 grams (roughly 1 pound) of boneless, skinless chicken. While chicken breasts are lean and tender, chicken thighs can add a richer flavor and juicier texture. Choose according to your preference.
• Coconut Milk: The key to a creamy, rich base. Use a can (400 ml) of full-fat coconut milk for the best consistency and taste. The smoothness of coconut milk pairs perfectly with the spices, creating a balance of creaminess and aromatic flavor.
• Red Thai Curry Paste: A tablespoon or two of red Thai curry paste adds a depth of heat and spices. This paste typically combines ingredients like dried red chilies, lemongrass, garlic, shallots, and various other herbs and spices. You can adjust the amount depending on how spicy you prefer your curry.
• Fish Sauce: This is the umami element that gives the curry that authentic Thai flavor. Around 2 tablespoons will suffice, but you can always add more to taste.
• Lime: Fresh lime juice, around 1 tablespoon, will provide the acidity that balances out the creaminess of the coconut milk. Don’t forget to also zest the lime for extra zing.
• Garlic and Ginger: Both garlic and ginger offer essential aromatics. Use 2 cloves of garlic, finely chopped, and about 1-inch piece of fresh ginger, minced or grated, to infuse the curry with their warmth.
• Onion: A medium-sized onion, chopped, provides a foundational sweetness that rounds out the other bold flavors.
• Red Bell Peppers: For color, crunch, and a hint of sweetness, chop up one red bell pepper into thin strips or bite-sized pieces.
• Baby Corn and Mushrooms: These add a lovely texture contrast. Use a handful of baby corn and a small pack of fresh mushrooms (like chestnut or button), both of which soak up the curry flavors beautifully.

Herbs And Garnishes

• Fresh Coriander (Cilantro): Fresh coriander is a must, not only for garnish but also for its ability to cut through the richness of the curry with its bright, citrusy flavor.
• Chilies (Optional): If you like a spicier kick, thinly slice a red chili to add on top at the end.

Equipment Needed

Making this curry requires some specific kitchen tools to ensure everything comes together seamlessly. Here’s what you’ll need:

• Large Frying Pan or Wok: A large pan, ideally non-stick, is necessary to cook the chicken and vegetables evenly without overcrowding. A wok works wonderfully here because it allows for quick stir-frying and even distribution of heat.
• Sharp Knife: For chopping the chicken, vegetables, and herbs. A sharp knife ensures precise cuts and helps speed up the prep work.
• Chopping Board: A large cutting board to handle the various ingredients that need to be diced or sliced.
• Wooden Spoon or Spatula: You’ll need this to stir the curry as it cooks, helping to mix the flavors and ensure the ingredients cook evenly.
• Measuring Spoons: While most of the ingredients are added to taste, having measuring spoons handy for the fish sauce, curry paste, and lime juice helps you stay on track with the authentic flavors.
• Citrus Zester: If you’re zesting the lime, a zester will give you the perfect thin strips of zest to enhance the curry with its aromatic oils.
• Ladle or Serving Spoon: For serving, a large ladle or serving spoon is ideal to scoop the curry into bowls.

How To Make Mary Berry’s Thai Chicken Curry

Step 1: Prepare the Ingredients

Before cooking, ensure everything is chopped, sliced, and ready to go. Start by slicing the chicken into bite-sized pieces.

Chop the onion, bell peppers, baby corn, and mushrooms. Grate or finely chop the garlic and ginger, and slice the lime in half for both juicing and zesting.

Step 2: Sauté the Aromatics

Heat a tablespoon of oil (vegetable or coconut oil works best) in a large frying pan or wok over medium heat. Add the garlic, ginger, and onions.

Sauté for about 3-4 minutes, or until the onions soften and become translucent. This step is essential because it releases the aromatics, creating a fragrant base for your curry.

Step 3: Cook the Chicken

Add the sliced chicken pieces to the pan and cook them for 5-7 minutes until they are no longer pink and slightly browned on all sides. Stir occasionally to ensure the chicken cooks evenly. At this stage, you may also add the curry paste, stirring it in to coat the chicken and enhance its flavor.

Step 4: Add Coconut Milk and Fish Sauce

Once the chicken is cooked, pour in the coconut milk and fish sauce. Stir to combine, and let it simmer for a few minutes. The coconut milk will begin to thicken, creating a creamy, velvety sauce.

Step 5: Vegetables and Simmer

Add the sliced red bell peppers, baby corn, and mushrooms. Stir to combine all the ingredients.

Allow the curry to simmer for another 10-12 minutes, letting the vegetables soften and the flavors meld together. The vegetables should retain some texture, adding a delightful crunch to the dish.

Step 6: Final Touches

Just before serving, stir in fresh lime juice and zest. Taste and adjust the seasoning-add more fish sauce for saltiness, more curry paste for heat, or more lime juice for acidity if needed. Garnish the curry with fresh coriander and chili slices for a burst of freshness and color.

Step 7: Serve

Serve the Thai chicken curry hot with steamed jasmine rice or noodles on the side. Enjoy the creamy, fragrant curry with all the lovely layers of spice, heat, and freshness!

Expert Tips

1. Adjust Spice Levels: If you’re sensitive to spice, start with a smaller amount of curry paste and taste as you go. Red curry paste can vary in heat depending on the brand or how much chili is used. If it’s too spicy, add a little more coconut milk to balance it out.

2. Use Bone-In Chicken for Extra Flavor: For a richer flavor, try using bone-in chicken thighs. The bones impart more depth to the broth, making the curry even more flavorful. Just be sure to remove the bones after cooking.

3. Add More Vegetables: If you want to bulk up the curry, feel free to add more vegetables like zucchini, carrots, or snap peas. These can bring additional textures and nutrients to the dish.

4. Vegan/Vegetarian Version: For a plant-based alternative, swap the chicken for tofu or tempeh. Use vegetable broth instead of chicken stock, and ensure the fish sauce is replaced with soy sauce or a vegan fish sauce substitute.

5. Make Ahead: Thai chicken curry can be made in advance and stored in the fridge for up to 2 days. It even tastes better the next day as the flavors deepen. Just reheat it gently on the stovetop.

Mary Berry’s Thai Chicken Curry is a delightful dish that combines the rich, creamy texture of coconut milk with the bright, zesty flavors of Thai cuisine. It’s an easy, weeknight-friendly recipe that can be customized based on your spice tolerance and dietary needs.

With its harmonious balance of heat, sweetness, and tang, this curry is a comforting yet exciting dish to serve at any time. Whether you’re an experienced cook or just beginning your culinary journey, the simplicity and depth of this curry are sure to impress. Enjoy creating a deliciously aromatic, home-cooked meal that captures the essence of Thai flavors in the comfort of your own kitchen.

Easy Recipe Variations For Mary Berry’s Thai Chicken Curry

Mary Berry’s Thai Chicken Curry is a delicious, aromatic dish that combines the creamy richness of coconut milk with the sharpness of lime, the fragrance of fresh herbs, and the umami of fish sauce. While her classic version is absolutely delightful on its own, there are countless easy variations you can experiment with to make the dish uniquely yours. These variations allow you to tweak flavors, textures, and ingredients based on dietary preferences or what you have on hand in your kitchen.

1. Add More Vegetables:

If you’re looking to amp up the health factor or add more texture to the dish, incorporate additional vegetables. Bell peppers, mushrooms, zucchini, spinach, or even baby corn can all add color, crunch, and flavor. Roasted or steamed vegetables work beautifully and enhance the dish’s complexity without taking away from the core flavors of the curry.

2. Use Different Protein:

While Mary Berry’s recipe traditionally calls for chicken, you can easily switch out the protein to suit your preferences. For a vegetarian or vegan version, substitute the chicken with tofu, tempeh, or a variety of hearty mushrooms like portobello or shiitake. For those who enjoy seafood, shrimp, scallops, or even firm white fish like cod or halibut can create a delicious variation.

3. Experiment with Curry Pastes:

The curry paste is the heart of the Thai flavor profile, and there are several types you can use to alter the dish’s overall taste. If you want a spicier kick, try using a red curry paste, which packs a bit more heat and depth of flavor than the more mild green curry paste. For a creamier, less spicy option, yellow curry paste can be a great choice, lending a sweet and slightly turmeric-forward flavor.

4. Spice It Up or Tone It Down:

For those who love a spicy kick, don’t hesitate to increase the number of chilies or use a hotter variety. Thai bird’s eye chilies are commonly used in many recipes and bring a sharp heat. If you’re looking for a milder version, simply decrease the amount of curry paste or deseed the chili peppers before adding them to the curry.

5. Coconut Milk Variations:

While Mary Berry’s recipe calls for traditional coconut milk, you can alter the fat content or flavor by experimenting with different varieties. Light coconut milk will provide a leaner option, reducing the overall richness of the dish. For an even more intense coconut flavor, consider using coconut cream, which will result in an even creamier, fuller-bodied curry.

6. Add Fresh Herbs and Garnishes:

A simple way to transform the dish is by varying the garnishes. Fresh cilantro (coriander), basil, and mint all bring their own flavor to the table.

A sprinkle of toasted sesame seeds or chopped peanuts can also offer an extra crunch. Adding lime wedges on the side allows diners to adjust the acidity to their taste.

These simple variations allow you to customize Mary Berry’s Thai Chicken Curry to fit your mood, diet, or what ingredients you have in your pantry. Each small change brings something new to the table without losing the essence of the dish.

Best Practices To Store Leftovers

When you’ve made a large batch of Thai Chicken Curry and have some leftovers, knowing how to store them properly will ensure they stay fresh and tasty for the next day (or two). Proper storage is essential to maintain the quality of the flavors and prevent spoilage.

1. Cooling Before Storing:

Before placing your leftover Thai Chicken Curry in the fridge or freezer, allow it to cool down at room temperature. However, don’t leave it out for more than two hours to avoid any bacterial growth. Cooling it quickly by dividing the curry into smaller portions can help speed up the process and ensure that it reaches a safe temperature before refrigeration.

2. Airtight Containers:

The best way to store curry is in airtight containers. Glass containers with secure lids are an excellent option as they don’t retain odors and allow for easy reheating.

If using plastic containers, make sure they are BPA-free and won’t absorb the flavors. An airtight seal will prevent the curry from drying out and will help preserve the flavor for a longer period.

3. Refrigeration:

Store your curry in the refrigerator if you plan to eat the leftovers within 3-4 days. Be sure to check for any signs of spoilage (such as an off smell, or curdling) before reheating. If you’re planning to consume the leftovers within that time, refrigeration works perfectly to preserve freshness.

4. Freezing Leftovers:

For longer storage, freezing your leftover Thai Chicken Curry is an excellent option. Divide the curry into portion-sized containers or freezer bags, leaving a little space at the top for the liquid to expand as it freezes.

When you freeze curry, it can last up to 3 months. To reheat, let the curry defrost overnight in the fridge or reheat it directly from frozen in a pot over low heat, stirring occasionally to ensure even warming.

5. Reheating:

To reheat your curry, always do so slowly over low heat, as high heat can cause the coconut milk to separate and the proteins to toughen. Stir regularly and add a splash of water or coconut milk to return the sauce to its original smooth and creamy consistency. You can also reheat leftovers in the microwave, but be sure to do so in short intervals, stirring in between to avoid overheating.

What Goes Well With Thai Chicken Curry

Pairing the perfect sides with Thai Chicken Curry can elevate your meal and create a more balanced, flavorful experience. The richness and spice of the curry require accompaniments that can complement and balance the dish.

1. Jasmine Rice:

One of the most traditional and simplest sides to serve with Thai Chicken Curry is jasmine rice. Its delicate, fragrant flavor pairs beautifully with the creamy coconut curry, soaking up the sauce and enhancing the overall dish. You can also consider serving brown rice for a healthier, nuttier alternative.

2. Roti or Naan:

If you’re in the mood for something a little different, consider serving your curry with roti or naan. These soft, pillowy flatbreads are perfect for scooping up the curry and are a nice alternative to rice. Both types of bread have a slight chewiness that works well with the creamy texture of the sauce.

3. Steamed Vegetables:

For a lighter, more refreshing side, consider serving steamed vegetables like broccoli, green beans, or bok choy. Their natural crispness and slight bitterness complement the richness of the curry, offering a fresh contrast without overpowering the dish. A side of sautéed spinach or kale also works wonderfully.

4. Pickled Vegetables or Thai Slaw:

To balance the richness of the curry, serving a tangy side dish like pickled vegetables or a Thai-style slaw can provide acidity and crunch. Pickled daikon radish or cucumber adds brightness, while a slaw with fresh cabbage, carrots, and a zesty dressing can bring a refreshing crunch to your meal.

5. Thai-Style Soup:

If you want to add more depth to your meal, consider starting with a light Thai soup, such as Tom Yum or Tom Kha. The combination of the curry and the soup will offer a variety of textures and flavors, making your meal feel more like a banquet of Thai delights.

Conclusion

Mary Berry’s Thai Chicken Curry is a dish that effortlessly combines vibrant flavors and comforting ingredients, making it a fantastic choice for both weeknight dinners and special occasions. With its versatility, you can easily adapt the recipe to fit different tastes and dietary needs, from switching up proteins to experimenting with various vegetables and spices.

Storing leftovers properly ensures that you can savor the deliciousness long after the initial meal, and the wide range of side dishes lets you create the perfect accompanying meal. Whether you stick to the traditional recipe or try a new variation, Thai Chicken Curry will always be a flavorful and satisfying choice that brings warmth and joy to the table.

FAQs

What Are The Main Ingredients In Mary Berry’s Thai Chicken Curry Recipe?

The main ingredients in Mary Berry’s Thai chicken curry include chicken breasts or thighs, coconut milk, red curry paste, garlic, ginger, lime leaves, fish sauce, chicken stock, and a variety of fresh vegetables such as peppers, onions, and carrots.

How Long Does It Take To Make Mary Berry’s Thai Chicken Curry?

Mary Berry’s Thai chicken curry typically takes around 45 minutes to prepare and cook. This includes around 10 minutes of prep work and 30-35 minutes of cooking time.

Can I Make Mary Berry’s Thai Chicken Curry Ahead Of Time?

Yes, you can make Mary Berry’s Thai chicken curry ahead of time. It stores well in the fridge for up to 2 days and can be reheated before serving. The flavors may even improve after sitting for a day.

Is Mary Berry’s Thai Chicken Curry Spicy?

Mary Berry’s Thai chicken curry is moderately spicy, but the heat level can be adjusted depending on your preference. You can add more or less red curry paste to control the spiciness.

Can I Substitute Ingredients In Mary Berry’s Thai Chicken Curry?

Yes, you can substitute several ingredients in Mary Berry’s Thai chicken curry. For instance, if you don’t have kaffir lime leaves, you can use lime zest. If you prefer a vegetarian version, you can replace the chicken with tofu or a variety of vegetables.

What Type Of Rice Is Best To Serve With Mary Berry’s Thai Chicken Curry?

The best type of rice to serve with Mary Berry’s Thai chicken curry is jasmine rice. Its fragrant, slightly sticky texture pairs wonderfully with the creamy and flavorful curry.

Can I Make Mary Berry’s Thai Chicken Curry In A Slow Cooker?

Yes, you can adapt Mary Berry’s Thai chicken curry recipe for a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender and cooked through.

What Vegetables Can I Add To Mary Berry’s Thai Chicken Curry?

You can add a variety of vegetables to Mary Berry’s Thai chicken curry, including bell peppers, carrots, zucchini, baby corn, and mushrooms. The recipe is versatile, and you can adjust the vegetables based on what’s in season or your personal preferences.

Is Mary Berry’s Thai Chicken Curry Gluten-free?

Yes, Mary Berry’s Thai chicken curry can be gluten-free, provided you use a gluten-free fish sauce and ensure the curry paste is gluten-free. It’s always important to check ingredient labels if you’re following a strict gluten-free diet.

How Can I Make Mary Berry’s Thai Chicken Curry Richer In Flavor?

To make Mary Berry’s Thai chicken curry richer in flavor, you can add a touch of brown sugar or a tablespoon of peanut butter for extra creaminess and depth. Additionally, a squeeze of fresh lime juice right before serving enhances the flavor profile.