Mary's Thai Chicken Curry Recipe | Mary Berry's Foolproof Cooking | Mary Berry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream + water

Light coconut milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is easier to find and provides a similar umami flavor.

Add 6 sliced chicken breasts to a tablespoon of red curry paste and coat the chicken evenly.

Put the coated chicken to one side after sealing it in the pan.

In the same pan, add 2 sliced onions and cover with a lid to cook in its own steam for about 10 minutes until tender.

Turn up the heat and add finely grated fresh ginger, cooking until fragrant.

Add 2 more tablespoons of red curry paste, adjusting for spice preference.

Sprinkle 1 tablespoon of plain flour over the mixture for thickness.

Pour in full fat coconut milk and stir to combine.

Add caffier lime leaves, zest and juice of half a lime, 1 tablespoon of brown sugar, and fish sauce to the pan.

Bash lemongrass with a rolling pin and add it to the mixture.

Return the chicken to the pan and cook for about 5 minutes to avoid overcooking.

Add sugar snap peas and water chestnuts for color and crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens