Mary Berry's 'foolproof' Thai curry recipe adds ingredient at the end for extra crunch
Mary Berry has a simple recipe for a delicious Thai chicken curry that is incredibly easy to make in less than 30 minutes.
Mary Berry shared a Thai curry recipe in her Mary Berry's Foolproof Cooking series that is simply delicious and takes minutes to make.
This recipe, which serves eight people, includes water chestnuts for some crunch.
However, the chef noted that this ingredient should be added right at the end so they stay crisp.
Ingredients
- Six skinless and boneless chicken breasts
- Three tbsp Thai red curry paste
- Three tbsp sunflower oil
- Two onions, sliced
- 4cm/1½in knob of fresh root ginger, peeled and finely grated
- One tbsp plain flour
- Two x 400g tins full-fat coconut milk
- One tbsp Thai fish sauce
- One tbsp light muscovado sugar
- One lemongrass stalk, bashed (see tip)
- Four lime leaves
- 250g/9oz sugar-snap peas, cut in half lengthways
- ½ lime, zest and juice
- One x 225g tin water chestnuts, drained, halved and quartered if large
- salt and freshly ground black pepper
Instructions
Slice the chicken breasts in half, then cut them into long, thin strips. Place the chicken in a bowl, add one tablespoon of Thai curry paste, season with salt and freshly ground black pepper, and mix well.
Heat one tablespoon of sunflower oil in a deep frying pan over high heat. Add the chicken strips and fry for five minutes until just cooked through, working in batches if necessary. Transfer the cooked chicken to a plate.
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Add the remaining oil to the pan and sauté the onions for three minutes. Cover the pan, reduce the heat, and cook for an additional 10 minutes until the onions are softened.
Turn up the heat, add the ginger and the rest of the Thai curry paste, and cook for one minute. Sprinkle in the flour, then gradually stir in the coconut milk along with the fish sauce and sugar. Stir continuously until the mixture boils.
Add the lemongrass and lime leaves, season with salt and freshly ground black pepper, and return the chicken to the pan.
Bring the mixture back to a boil, cover, reduce the heat, and simmer for about five minutes until thoroughly heated.
While the curry is simmering, cook the sugar snap peas in boiling salted water for two minutes, then drain and refresh them in cold water.
Remove the lemongrass and lime leaves from the curry and discard them. Add the lime zest and juice, water chestnuts, and sugar snap peas. Bring the curry to a boil once more, then remove from heat and serve with rice.
