Mary Berry's 'easy' Thai chicken curry recipe can be cooked in less than 30 minutes

In Mary Berry's Foolproof Cooking recipe book, the iconic chef promised her Thai chicken curry recipe is "easy" to make.

"This is an easy, foolproof Thai-style chicken curry recipe," Mary Berry emphasised.

For an authentic Thai flavour, curry paste, fish sauce and lime are some of the go-to ingredients.

"The water chestnuts add a lovely crunch, but should be added at the end so they stay crisp," she added.

Taking less than 30 minutes to prepare and under half an hour to cook, here is how to make the tasty Thai chicken curry.

Thai chicken curry

• Serves: eight people
• Prep: less than 30 mins
• Cooks in: 10 to 30 mins

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 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 sugar-snap peas, cut in half lengthways
• Half a lime, zest and juice
• 225g tin water chestnuts, drained, halved and quartered (if large)
• Salt and freshly ground black pepper

Method

Cut the chicken into long thin slices. Tip into a bowl and add one tablespoon of the Thai curry paste, season with salt and pepper, and then mix together.

Heat one tablespoon of the sunflower oil in a deep frying pan, add the chicken slices and fry over a high heat for five minutes until just cooked through. Transfer the cooked chicken slices to a plate.

Add the remaining oil to the pan and fry the onions for three minutes. Cover with a lid, lower the heat and cook for another 10 minutes to soften. Increase the heat and add the ginger with the remaining Thai curry paste and fry for a minute.

Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at a time. Stir the mixture and bring to the boil.

Add the lemongrass and lime leaves and season. Return the chicken to the pan, bring back up to the boil and then cover, reduce the heat and simmer for about five minutes.

Meanwhile, cook the sugar snap peas in boiling salted water for two minutes, drain and refresh in cold water. Remove the lemongrass and lime leaves from the curry and discard. Add the lime zest and juice, water chestnuts and sugar-snap peas. Bring to the boil, then remove from the heat and serve with rice.