Mary Berry’s chicken curry recipe is ‘foolproof’ version of Thai classic (Image: Getty)
’s version of the classic Thai red curry recipe is easy to prepare in under an hour but guaranteed to impress with its flavour. Sharing this from the chef’s cookbook ‘Foolproof ’ online, the added an important tip to take this dish to the next level. They stated: “This is an easy, foolproof Thai-style . The water chestnuts add a lovely crunch, but should be added at the end so they stay crisp.”
Serving up to eight people, it’s a great dish to cook in under 30 minutes for last-minute family dinners or even prepare ahead, as it freezes well. Simply put it in a freezer-proof container or bag once it has fully cooled down, but make sure to add the sugar-snap peas and water chestnuts to the after reheating.
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Mary Berry’s version of the classic Thai red curry is easy to prepare but guaranteed to impress (Image: Getty)
Mary Berry’s Thai red curry recipe
Ingredients
Six skinless and boneless chicken breasts
Three tbsp Thai red curry paste
Three tbsp sunflower oil
Two onions, sliced
4cm knob of fresh root ginger, peeled and finely grated
One tbsp plain flour
Two 400g tins full-fat coconut milk
One tbsp Thai fish sauce
One tbsp light muscovado sugar
One lemongrass stalk, bashed
Four lime leaves
250g sugar-snap peas, cut in half lengthways
Half a lime, zest and juice
One 225g tin water chestnuts, drained, halved and quartered if large
Salt and freshly ground black pepper
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Mary Berry’s Thai red curry recipe is a great ‘foolproof’ meal to add to your recipe repertoire (Image: Getty)
Method
Slice the chicken breasts into halves and then cut them into long, thin strips. Place the slices into a bowl and stir in a tablespoon of Thai curry paste. Season with salt and freshly ground black pepper, then mix thoroughly.
Heat a tablespoon of sunflower oil in a large frying pan. Add the chicken strips and cook over high heat for about five minutes or until the chicken is fully cooked through. You may need to do this in batches. Once done, transfer the chicken to a plate and set aside.
In the same pan, add the remaining oil and sauté the onions for three minutes. Cover the pan, reduce the heat, and cook for an additional 10 minutes, allowing the onions to soften.
Increase the heat again and add the ginger and the remaining Thai curry paste. Fry for one minute, then sprinkle in the flour. Gradually stir in the coconut milk, fish sauce, and sugar, adding a little at a time. Continue stirring until the mixture begins to boil. Season with salt and freshly ground black pepper, then add the lemongrass and lime leaves.
Return the cooked chicken to the pan, bring the mixture back to a boil, then cover and reduce the heat. Let it simmer for around five minutes, or until the chicken is piping hot.
While the curry is simmering, cook the sugar snap peas in boiling salted water for two minutes. Drain and immediately rinse them in cold water to stop the cooking process.
Remove the lemongrass and lime leaves from the curry and discard. Add the lime zest, lime juice, water chestnuts, and sugar snap peas. Bring the curry to the boil once more, then remove from the heat. Serve with rice.