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mary berry thai chicken curry

Thai Chicken Curry by Mary Berry

Mary Berry's Thai chicken curry is a quick and fragrant 30-minute dish featuring tender chicken pieces simmered in an aromatic broth infused with lemongrass, ginger, garlic, and jalapeño. Finished with lime zest, fresh cilantro, and crunchy water chestnuts, then garnished with peanuts and scallions, this accessible fusion recipe delivers bright Southeast Asian flavors with minimal effort.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 270
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.