Mary Berry Thai Green Curry Recipe [Tips & Tricks]

If you’re looking to impress your taste buds and bring a bit of excitement to your dinner table, then Mary Berry’s Thai Green Curry recipe is definitely one to try!

With her signature balance of flavors and easy-to-follow steps, this dish blends the perfect mix of spice, sweetness, and aromatic herbs to create a curry that’s both comforting and full of vibrant, fresh ingredients. Whether you’re a seasoned cook or a newbie in the kitchen, this recipe is approachable yet flavorful, giving you that authentic Thai experience right at home. Plus, it’s a great way to add a little variety to your usual dinner rotation!

Mary Berry Thai Green Curry Recipe

Ingredients Needed

To create Mary Berry’s Thai Green Curry, you’ll need a combination of fresh, vibrant ingredients that deliver layers of flavor. This dish strikes a balance between the bold, fragrant spices of Thai cuisine and the creamy richness of coconut milk. Here’s a breakdown of the essential ingredients:

• Chicken or protein of your choice (chicken breast, thighs, tofu, or prawns): The protein forms the backbone of the dish. Tender chicken breast or thighs are commonly used for their mild flavor, which absorbs the aromatic green curry paste. However, you can switch it up depending on your dietary preferences or what you have available. For a vegetarian or vegan alternative, tofu or even tempeh can be substituted.

• Thai Green Curry Paste: This key ingredient is packed with a variety of spices, such as lemongrass, galangal, garlic, kaffir lime leaves, and green chilies. It’s the paste that imparts the signature spiciness and depth to the dish, making it the heart of the flavor profile. If you want to make the paste yourself, you can use fresh herbs, but store-bought paste also works wonderfully for convenience.

• Coconut Milk: The rich, creamy texture of coconut milk provides a smooth base that balances the heat from the green curry paste. It adds a subtle sweetness and helps tone down the intensity of the spices, creating a well-rounded, comforting dish.

• Vegetables (such as bell peppers, baby corn, and carrots): These add color, texture, and natural sweetness to the curry. Bell peppers, especially green ones, work well to complement the green curry paste, while carrots and baby corn give crunch and a mild, earthy flavor.

• Fish Sauce: This salty, umami-rich ingredient brings an essential depth of flavor to the curry. It’s a quintessential element in Thai cooking that enhances the overall profile of the dish. If you’re vegan or vegetarian, you can swap fish sauce for soy sauce or tamari.

• Fresh Herbs (Thai basil, cilantro): Fresh herbs, such as Thai basil and cilantro, offer a refreshing contrast to the heat and richness of the curry. They not only provide a vibrant finishing touch but also bring an aromatic, herbal element that brightens the dish.

• Lime Juice: A splash of lime juice adds the perfect citrusy zing to balance the flavors. It cuts through the richness and enhances the freshness of the vegetables and herbs in the curry.

• Chilies (optional): Depending on how spicy you like your curry, you can add extra chilies to boost the heat. Thai bird’s eye chilies are commonly used for their intense spiciness.

With these ingredients in place, you’re ready to embark on creating a rich, flavorful Thai Green Curry that showcases all the fresh, aromatic tastes of Thai cuisine.

Equipment Needed

To cook Mary Berry’s Thai Green Curry, you’ll need a few essential kitchen tools that will ensure the recipe comes together smoothly and efficiently. Here’s a list of what you’ll need:

• Large frying pan or wok: A wide frying pan or wok is ideal for cooking the curry because it provides ample surface area for sautéing the curry paste and vegetables. Woks also help evenly distribute the heat, which is important when cooking with coconut milk and other aromatic ingredients.

• Knife and chopping board: You’ll need a sharp knife to chop the chicken (or tofu), vegetables, and herbs. A sturdy chopping board is essential for safely cutting the ingredients to the desired size.

• Ladle or spoon for stirring: A wooden spoon or ladle is best for stirring the curry. It helps you incorporate the curry paste with the coconut milk and ensures everything cooks evenly. Avoid using metal utensils that might scrape your non-stick pans or woks.

• Measuring spoons and cups: These are necessary for measuring out precise quantities of the ingredients like fish sauce, lime juice, and curry paste to ensure the curry achieves the perfect balance of flavors.

• Small bowl (for herbs): A small bowl can be used for prepping and setting aside the fresh herbs like cilantro and Thai basil. Having these ready to go ensures you’re not scrambling to chop them when the curry is almost finished.

• Serving bowls: When the curry is ready, serve it in large bowls for a comforting presentation. Pairing it with steamed jasmine rice is a traditional choice that complements the rich flavors of the curry.

These basic tools will make the process of cooking the curry efficient, and your kitchen will be well-equipped to handle any other Thai dishes you may want to experiment with!

How To Make Mary Berry’s Thai Green Curry

Making Mary Berry’s Thai Green Curry is a delightful experience that brings the incredible flavors of Thai cuisine into your kitchen. Here’s how you can make this vibrant dish:

1. Prepare the Ingredients: Start by prepping your vegetables, protein (whether chicken, tofu, or prawns), and fresh herbs. Slice the chicken into bite-sized pieces, chop the bell peppers and carrots into thin strips, and cut the baby corn into smaller pieces. Thinly slice the lime and chop the cilantro and basil.

2. Cook the Protein: Heat a little oil in a large frying pan or wok over medium-high heat. Add the chicken (or your chosen protein) and sauté it until browned on all sides. If you’re using tofu, it’s best to press it to remove excess moisture and then fry it until crispy. Once the protein is cooked, remove it from the pan and set it aside.

3. Cook the Curry Paste: In the same pan, add a bit more oil if needed and then stir in the Thai green curry paste. Cook it for a minute or two until the aroma of the paste is released and it becomes fragrant. This is where the magic of the curry begins, so be sure to take your time here to really enhance the flavors.

4. Add the Coconut Milk: Pour in the coconut milk and bring it to a simmer. Stir to combine the curry paste and milk, which will form the creamy base of your curry. Let it simmer gently to allow the flavors to meld.

5. Add Vegetables: Add the prepared vegetables-bell peppers, carrots, baby corn, and any other vegetables you’re using-into the pan. Allow them to cook for 5-7 minutes until they are tender yet still crisp.

6. Season the Curry: Once the vegetables are cooked, return the chicken (or tofu) to the pan. Add the fish sauce and lime juice, adjusting the seasoning to your taste. If you want more heat, add fresh chilies or more curry paste at this point.

7. Simmer and Finish: Let the curry simmer for another 5-10 minutes, allowing everything to combine and the flavors to deepen. Taste the curry and adjust the seasoning, adding more lime juice or fish sauce if necessary.

8. Serve: To serve, spoon the curry into bowls and garnish with fresh cilantro and Thai basil. You can also add a squeeze of lime juice for extra brightness.

Serve the curry with a side of steamed jasmine rice, which complements the rich, aromatic curry perfectly.

Expert Tips

• Balance the flavors: Thai curries are all about balancing the spicy, sweet, sour, and salty notes. Always taste your curry and adjust the seasoning as needed. If it’s too salty, add a touch of sugar or a dash of lime juice to cut through the saltiness. If it’s too spicy, add more coconut milk or a bit of sugar to soften the heat.

• Customize the vegetables: Thai Green Curry is incredibly versatile when it comes to vegetables. You can add mushrooms, zucchini, or spinach if you prefer a different mix. Just be sure to cut them into uniform sizes to ensure even cooking.

• Use full-fat coconut milk: For the best texture and flavor, opt for full-fat coconut milk. It creates a creamy, rich sauce that perfectly balances the heat from the curry paste. Light coconut milk may be too thin and won’t provide the same richness.

• Make it ahead: Thai Green Curry is even better the next day, as the flavors continue to develop and deepen. Make a larger batch and store leftovers in the fridge for up to 2-3 days. The curry can also be frozen for future meals.

• Go light on the fish sauce: Fish sauce is salty, so start with a small amount and taste as you go. If you prefer a less salty curry, consider using tamari or a low-sodium soy sauce alternative.

Mary Berry’s Thai Green Curry is a truly delightful dish that brings the exciting and vibrant flavors of Thai cuisine into your home. With its creamy coconut milk base, aromatic curry paste, tender chicken, and a medley of colorful vegetables, this curry delivers a perfect balance of spice, sweetness, and freshness. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and provides a rewarding result.

With expert tips for customizing the dish and advice on perfecting the seasoning, you can make this curry your own and experiment with different ingredients and heat levels. Pair it with steamed rice, and you’ll have a well-rounded, comforting meal that’s sure to impress. Perfect for weeknight dinners or a special occasion, Mary Berry’s Thai Green Curry is a recipe that can easily become a go-to favorite.

Easy Recipe Variations For Mary Berry’s Thai Green Curry

Mary Berry’s Thai Green Curry recipe, with its balance of aromatic spices and rich coconut milk, provides a versatile foundation for experimenting with different flavors and ingredients. Whether you’re looking to make it milder, spicier, or add unique twists, there are plenty of easy variations to suit every palate.

1. Protein Substitutions:
   While Mary Berry’s recipe typically calls for chicken, you can easily swap this out for other proteins. Prawn Thai Green Curry offers a lighter, seafood-based alternative. Simply replace the chicken with prawns and cook them for a few minutes less to preserve their tenderness. If you prefer a vegetarian version, tofu or tempeh works wonderfully, absorbing the fragrant curry sauce. For a more robust flavor, consider adding beef or lamb, although these meats may require slightly longer cooking times to become tender.

2. Vegetable Variations:
   Thai green curry is incredibly flexible when it comes to vegetables. If you’re looking to add more nutrition and variety, try adding sweet potatoes or butternut squash for a subtly sweet contrast to the spiciness of the curry paste. Aubergines (eggplant) or zucchini also integrate well, soaking up the sauce while adding texture. For a crunchier texture, add baby corn, green beans, or snap peas towards the end of cooking to ensure they stay crisp and vibrant.

3. Heat Level Adjustments:
   If you prefer a milder curry, reduce the amount of green curry paste. Start by adding a smaller quantity, and taste the sauce before adding more. On the flip side, for a spicier kick, you can increase the amount of curry paste, or even throw in an extra fresh chili or two. Adding a touch of sriracha or bird’s eye chili can elevate the heat further without compromising the flavor profile.

4. Flavor Enhancements:
   The core flavors of Thai green curry are lime, coconut, and the aromatic spices that come from the curry paste. To enhance these flavors, consider adding a splash of fish sauce or soy sauce for extra depth. You can also toss in some fresh lemongrass stalks, or a few kaffir lime leaves, which infuse the curry with a unique, citrusy fragrance. For those with a sweet tooth, a small amount of palm sugar can provide a nice balance to the heat.

5. Non-Coconut Alternatives:
   Although coconut milk is an essential ingredient, you could replace it with almond milk or cashew cream for a dairy-free or nutty variation. This will alter the flavor slightly but can be a great option if you’re looking for a lighter, non-coconut flavor profile. Alternatively, Greek yogurt can be used to thicken the sauce, providing a tangy contrast to the rich spices.

These simple swaps and additions allow you to customize Mary Berry’s Thai Green Curry to suit dietary preferences, flavor cravings, or the ingredients you have on hand. The beauty of this dish lies in its adaptability-every batch can have its own twist.

Best Practices To Store Leftovers

Thai Green Curry is one of those dishes that often tastes even better the next day, as the flavors have more time to meld and intensify. To ensure your leftovers stay fresh and delicious, it’s important to follow the right storage practices.

1. Cool Quickly:
   After cooking, allow the curry to cool down to room temperature within an hour. The faster you cool the dish, the less chance there is for bacteria to grow, especially if the dish contains meat or seafood. Stirring occasionally helps release the heat more quickly.

2. Airtight Containers:
   Once the curry has cooled, transfer it into airtight containers. Glass containers are ideal because they don’t absorb odors or stain, unlike plastic. If you’re storing curry with rice, it’s a good idea to store the curry and rice separately, as rice can absorb moisture and make it soggy.

3. Refrigeration:
   Thai Green Curry should be stored in the refrigerator if you plan to eat it within 3-4 days. Make sure your fridge is set to 40°F (4°C) or lower, which is the recommended safe temperature for storing cooked food.

4. Freezing for Longer Storage:
   If you want to store the curry for a longer period, freezing is an option. The curry will keep in the freezer for up to 3 months. To freeze, portion it into smaller servings so you can defrost only what you need. Before freezing, it’s important to let the curry cool completely. You can freeze the curry either with or without rice, though rice tends to lose its texture when frozen and reheated, so consider freezing it separately.

5. Reheating:
   When reheating, make sure the curry is piping hot all the way through. You can reheat it on the stove over low to medium heat, stirring occasionally to prevent it from sticking to the bottom. If you’re microwaving, stir it every minute to ensure even heating. If the curry appears too thick after refrigeration, you can add a bit of water or coconut milk to thin it out to your desired consistency.

6. Avoid Reheating Multiple Times:
   It’s always a good practice to only reheat the amount you plan to eat. Repeated reheating can affect the texture of the dish and potentially cause food safety issues, especially with proteins.

By following these storage tips, you’ll preserve the flavor and texture of your Thai Green Curry, making it a great dish to prepare ahead of time and enjoy later.

What Goes Well With Thai Green Curry

Thai Green Curry is a flavorful and robust dish that pairs beautifully with a variety of sides and accompaniments. To balance out the richness and heat of the curry, consider serving it with:

1. Jasmine Rice:
   A classic choice, jasmine rice complements Thai Green Curry perfectly. Its slightly fragrant, soft, and sticky texture helps soak up the curry’s sauce, creating a harmonious bite. You can also experiment with brown rice for a more nutritious alternative, though it will have a chewier texture.

2. Crispy Fried Spring Rolls:
   For some added crunch, crispy spring rolls make an excellent starter or side dish. The contrast between the crispy exterior and the fresh, lightly flavored filling complements the creamy curry. Try dipping the rolls in a sweet chili sauce for a balance of sweet and spicy flavors.

3. Thai-style Salad:
   A Thai papaya salad (som tum) or a refreshing cucumber salad provides a sharp contrast to the richness of the curry. The tangy, slightly spicy, and zesty nature of these salads offers a crisp, clean counterpoint to the curry’s warmth.

4. Roti or Naan:
   If you’re craving something beyond rice, roti or naan can be an excellent choice for sopping up the curry. Their soft, pillowy texture makes them perfect for dipping into the sauce, adding a deliciously comforting element to the meal.

5. Steamed Vegetables:
   Lightly steamed or stir-fried vegetables, such as broccoli, bok choy, or spinach, are great sides that won’t overshadow the curry but will add a nutritious and colorful touch to your plate.

6. Thai Iced Tea or Coconut Water:
   To balance the spice and heat of the curry, pair it with a refreshing beverage like Thai iced tea-its sweet, milky texture can cool your palate between bites. Alternatively, a chilled glass of coconut water offers a naturally sweet and hydrating complement.

Conclusion

Mary Berry’s Thai Green Curry is a delightful dish that brings together the bold, aromatic flavors of Thailand with a rich and creamy coconut base. Its versatility in protein choices, vegetable additions, and spice levels makes it easy to customize, whether you want to make it milder or add extra heat. With its impressive flavor depth, this curry is perfect for any occasion, from family dinners to casual weeknight meals.

When storing leftovers, it’s crucial to follow best practices-cooling the curry quickly, using airtight containers, and refrigerating or freezing it for later enjoyment. And of course, pairing the curry with complementary sides like jasmine rice, crispy spring rolls, or a tangy Thai salad will elevate the meal to new heights.

Overall, Mary Berry’s Thai Green Curry is more than just a dish; it’s a canvas for creativity and a gateway to exploring the vibrant flavors of Thai cuisine, all while being a comforting and satisfying meal that’s sure to please everyone at the table.

FAQs

What Ingredients Are Needed For Mary Berry’s Thai Green Curry Recipe?

The key ingredients for Mary Berry’s Thai Green Curry include chicken or tofu, coconut milk, Thai green curry paste, lemongrass, garlic, ginger, lime leaves, fish sauce, and fresh herbs like basil and coriander. Optional vegetables include bell peppers, mushrooms, and bamboo shoots.

Can I Substitute Chicken With Another Protein In Mary Berry’s Thai Green Curry?

Yes, you can substitute chicken with tofu, prawns, or even beef depending on your preference. Tofu is a great vegetarian option and absorbs the flavors of the curry well.

How Spicy Is Mary Berry’s Thai Green Curry?

Mary Berry’s Thai Green Curry typically has a medium spice level. However, the spiciness can be adjusted by controlling the amount of Thai green curry paste used. If you prefer a milder version, reduce the paste or opt for a mild variant.

What Type Of Rice Is Best Served With Mary Berry’s Thai Green Curry?

Jasmine rice is the most traditional rice to serve with Thai Green Curry due to its fragrant, slightly sticky texture. Alternatively, you can also serve it with basmati rice or even cauliflower rice for a low-carb option.

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

Yes, you can make the curry ahead of time and store it in the fridge for up to 2 days. The flavors will actually improve as they marinate. Just reheat thoroughly before serving.

Is Mary Berry’s Thai Green Curry Recipe Suitable For Vegans?

Yes, Mary Berry’s Thai Green Curry can easily be made vegan by substituting chicken with tofu or vegetables and using a plant-based fish sauce or soy sauce. Additionally, check that your curry paste does not contain fish sauce.

How Long Does It Take To Cook Mary Berry’s Thai Green Curry?

The total cooking time for Mary Berry’s Thai Green Curry is around 30-40 minutes. This includes prepping the ingredients, cooking the curry, and simmering the chicken or tofu in the sauce.

Can I Freeze Mary Berry’s Thai Green Curry?

Yes, you can freeze Mary Berry’s Thai Green Curry for up to 3 months. To reheat, thaw it overnight in the fridge and then heat it gently on the stovetop. The coconut milk may separate slightly upon thawing, but a quick stir will bring it back together.

What Can I Serve Alongside Mary Berry’s Thai Green Curry?

Aside from rice, you can serve Mary Berry’s Thai Green Curry with a side of naan bread, vegetable spring rolls, or a refreshing cucumber salad to balance the rich flavors.

What Makes Mary Berry’s Thai Green Curry Different From Other Thai Green Curry Recipes?

Mary Berry’s Thai Green Curry recipe is known for its balanced flavors, with a fragrant combination of coconut milk, curry paste, and fresh herbs. Her version tends to be lighter and less oily compared to some other versions, focusing more on the aromatic ingredients.