Lucy M. I’ve always wondered what makes Mary Berry’s take on Thai chicken curry so different from the dozen other recipes out there. Her approach strips away the fuss while somehow keeping all that restaurant-quality flavor intact. You know that moment when a dish tastes genuinely special, but you can’t quite figure out why? That’s what we’re unpacking here, and honestly, the secret’s simpler than you’d think.
Why You’ll Love this Mary Berry Thai Chicken Curry
This curry is perfect for busy weeknights, taking just 30 minutes from start to finish without sacrificing flavor. The combination of lemongrass, ginger, and lime creates an incredibly aromatic dish that fills your kitchen with restaurant-quality fragrance.
It’s lighter than traditional curries but still deeply satisfying, with tender chicken in a fragrant broth rather than heavy cream. The water chestnuts add a delightful crunch, while the fresh cilantro and peanut garnish bring authentic Thai-inspired flair. Best of all, it’s straightforward enough for beginners yet impressive enough for dinner guests!
What Ingredients are in Mary Berry Thai Chicken Curry?
Mary Berry’s Thai chicken curry relies on a carefully balanced combination of fresh aromatics, proteins, and pantry staples that work together to create an authentic yet accessible dish. The recipe keeps things straightforward by focusing on quality ingredients rather than an extensive list, making it perfect for home cooks who want impressive results without unnecessary complexity. Each component serves a specific purpose—from building the flavor base to adding texture and brightness to the final dish.
Ingredients:
- 4 skinless, boneless chicken breasts, cut into 1-inch (2.5cm) pieces
- 3 tablespoons sunflower oil
- 2 garlic cloves, crushed
- 1-inch (2.5cm) piece of fresh ginger, peeled and grated
- ½–1 fresh jalapeño chile, halved, seeded, and chopped
- 1 teaspoon soy sauce (or more to taste)
- ½ teaspoon sugar
- Salt and black pepper
- 2½ cups chicken stock
- 1 stem of lemongrass, bruised
- Grated zest of 1 lime
- 1 × 7oz (200g) can water chestnuts, drained, rinsed, and sliced
- 1 small bunch of fresh cilantro, coarsely chopped
- Lime wedges, sliced scallions, and peanuts (for garnish)
When sourcing ingredients for this recipe, prioritize fresh ginger, garlic, and cilantro as they greatly impact the final flavor profile. Lemongrass can sometimes be difficult to find in standard supermarkets, but most Asian grocery stores stock it year-round.
If fresh lemongrass is unavailable, dried lemongrass or a small amount of lemongrass paste can serve as substitutes, though the flavor will be slightly less vibrant. Similarly, jalapeños can be adjusted based on your heat preference—remove the seeds entirely for mild heat or keep them for additional spice.
For another fast and delicious chicken dinner, try our chicken cacciatore that’s ready in under an hour with rich tomato-based sauce.
How to Make this Mary Berry Thai Chicken Curry
- Place the chicken pieces in a dish and combine with the oil, garlic, ginger, chile, soy sauce, and sugar. Season generously with black pepper, mix thoroughly, and allow to sit for a few minutes to absorb the flavors.
- Heat a nonstick wok or large frying pan over high heat. Add the chicken mixture (working in batches if your pan isn’t large enough) and stir-fry for 2–3 minutes until the chicken develops a light golden-brown color.
- Add the stock to the wok along with any remaining marinade from the dish. Toss in the lemongrass, lime zest, water chestnuts, and cilantro. Keep stir-frying for several more minutes until the chicken is cooked through and tender.
- Sample the stir-fry and adjust the seasoning with additional soy sauce if desired. Serve immediately, topped with lime wedges, sliced scallions, and a scatter of peanuts.
Thai Chicken Curry by Mary Berry
Ingredients
Method
- Place the chicken pieces in a dish and combine with the oil, garlic, ginger, chile, soy sauce, and sugar. Season generously with black pepper, mix thoroughly, and allow to sit for a few minutes to absorb the flavors.
- Heat a nonstick wok or large frying pan over high heat. Add the chicken mixture (working in batches if your pan isn’t large enough) and stir-fry for 2–3 minutes until the chicken develops a light golden-brown color.
- Add the stock to the wok along with any remaining marinade from the dish. Toss in the lemongrass, lime zest, water chestnuts, and cilantro. Keep stir-frying for several more minutes until the chicken is cooked through and tender.
- Sample the stir-fry and adjust the seasoning with additional soy sauce if desired. Serve immediately, topped with lime wedges, sliced scallions, and a scatter of peanuts.
Notes
Pro Tips for Mary Berry Thai Chicken Curry
Prepare all ingredients before you start cooking, as this curry comes together quickly once you begin. Use fresh lemongrass for the best flavor—bruise the stalk with a knife to release its oils. Don’t skip the lime zest at the end; it brightens the entire dish beautifully. For extra depth, toast the jalapeño slightly before adding. If you can’t find water chestnuts, bamboo shoots work as a crunchy substitute. Always add dairy off the heat to prevent curdling, and garnish generously with peanuts for authentic texture and nutty flavor.Pro Tips for Mary Berry Thai Chicken Curry
Prepare all ingredients before you start cooking, as this curry comes together quickly once you begin. Use fresh lemongrass for the best flavor—bruise the stalk with a knife to release its oils. Don’t skip the lime zest at the end; it brightens the entire dish beautifully.
For extra depth, toast the jalapeño slightly before adding. If you can’t find water chestnuts, bamboo shoots work as a crunchy substitute. Always add dairy off the heat to prevent curdling, and garnish generously with peanuts for authentic texture and nutty flavor.
Mary Berry Thai Chicken Curry Substitutions and Variations
One of the best things about this curry is how flexible it really is, letting you swap ingredients based on what you’ve got in your kitchen or what your taste buds are craving. Can’t find fresh lemongrass? Dried works fine, though you’ll want less since it’s concentrated. I’d use about half a teaspoon instead of a whole stem.
For the protein, chicken breasts aren’t your only option—thighs stay juicier if you’re worried about dryness, or try shrimp for something different. Vegetables matter too. Those water chestnuts add crunch, but bell peppers, snap peas, or bamboo shoots work beautifully. Prefer less heat? Skip the jalapeño entirely or swap it for milder chile. Want creamier? Coconut milk replaces some stock perfectly.
What to Serve with Mary Berry Thai Chicken Curry
This curry’s bright, complex flavors demand sides that either complement or balance them out, so choosing what goes on the plate alongside it can totally make or break your meal. I’d serve it over jasmine rice—the fragrant grains soak up that gorgeous sauce without competing for attention. Coconut rice works too if I’m feeling fancy.
Crispy noodles add textural contrast, though honestly, they’re optional. A simple cucumber salad with rice vinegar and a pinch of salt cools things down nicely when the jalapeño heat builds up. Thai roti bread or steamed bok choy round out the plate beautifully. The key is letting the curry shine while giving your palate little breaks between bites. Think of sides as supporting actors, not scene-stealers.
Final Thoughts
Mary Berry’s Thai chicken curry brings together all those punchy flavors—ginger, garlic, jalapeño, lime—in a way that’ll make you wonder why you don’t cook it more often. This dish proves that comfort food doesn’t need to be complicated or time-consuming. You’re looking at roughly 30 minutes from stovetop to table, which means weeknight dinner without the takeout expense or mystery ingredients. The beauty lies in how the lemongrass perfumes everything while water chestnuts add a satisfying crunch that keeps things interesting. Fresh cilantro, lime wedges, and peanuts transform each bowl into something special. You’ll find this recipe strikes that perfect balance between accessible and impressive, making it ideal whether you’re feeding yourself or impressing guests who assume curry requires culinary wizardry.
