Mary Berry Chicken Curry with Coconut Milk is made with skinless and boneless chicken breasts, Thai red curry paste, sunflower oil, onions, fresh root ginger, plain flour, full-fat coconut milk, Thai fish sauce, light muscovado sugar, lemongrass, Kaffir lime leaves, sugar snap peas, lime zest, lime juice, and water chestnuts. This tasty Chicken Curry recipe creates a delicious dinner that takes about 40 minutes to prepare and can serve up to 8 people.
Ingredients Needed
- 6 skinless and boneless chicken breasts
- 3 tbsp (45g) Thai red curry paste
- 3 tbsp (45ml) sunflower oil
- 2 onions, sliced
- 4cm (1½ in) knob of fresh root ginger, peeled and finely grated
- 1 rounded tbsp (15g) plain flour
- 2 × 400g (14 oz) tins of full-fat coconut milk
- 1 tbsp (15ml) Thai fish sauce
- 1 tbsp (15g) light muscovado sugar
- 1 lemongrass stalk, bashed
- 4 Kaffir lime leaves
- 250g (9 oz) sugar snap peas, cut in half lengthways
- Finely grated zest and juice of ½ lime
- 1 × 225g (8 oz) tin of water chestnuts, drained, halved, and quartered if large
- Salt and freshly ground black pepper
How To Make Curry With Coconut Milk
- Prepare the Chicken: Cut the chicken breasts in half and then into long thin slices. Place in a bowl, add 1 tablespoon of Thai curry paste, season with salt and pepper, and mix well.
- Cook the Chicken: Heat 1 tablespoon of sunflower oil in a deep frying pan. Add the chicken slices and fry over high heat for 5 minutes until just cooked through, being careful not to overcook. Transfer the cooked chicken slices to a plate using a slotted spoon.
- Sauté the Onions: Add the remaining oil to the pan. Add the sliced onions and fry for 3 minutes. Cover with a lid, lower the heat, and cook for another 10 minutes to soften.
- Make the Curry Sauce: Increase the heat, add the grated ginger and remaining Thai curry paste, and fry for 1 minute. Sprinkle in the flour and gradually blend in the coconut milk, stirring constantly. Add the fish sauce and sugar, bringing the mixture to a boil. Add the lemongrass and lime leaves, seasoning with salt and pepper.
- Combine Chicken and Sauce: Return the chicken to the pan, bring back to a boil, then cover, reduce the heat, and simmer for about 5 minutes until piping hot.
- Prepare Sugar Snap Peas: Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes. Drain and refresh in cold water.
- Finish the Curry: Remove the lemongrass and lime leaves from the curry and discard. Stir in the lime zest and juice, water chestnuts, and sugar snap peas. Bring to a boil, then remove from heat and serve with rice.
Recipe Tips
- Choose Fresh Ingredients: Use fresh ginger, lemongrass, and lime leaves for the best flavor. Fresh ingredients enhance the taste of the curry significantly.
- Don’t Overcook the Chicken: Fry the chicken just until it’s cooked through to keep it tender and juicy. Overcooking can make it dry and tough.
- Stir Gradually: When adding the coconut milk, pour it in a little at a time while stirring to avoid lumps and ensure a smooth sauce.
- Adjust Spice Levels: If you prefer a milder curry, start with less Thai red curry paste and add more to taste. You can always adjust the heat later.
- Serve Immediately: For the best experience, serve the curry right after cooking. This keeps the flavors fresh and the vegetables crisp.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Curry cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, let the curry cool completely, then place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To thaw, move the container to the fridge overnight before reheating.
- Reheat: Pour the leftover chicken curry into a saucepan. Heat over medium heat, stirring occasionally, until it’s hot, about 5-10 minutes. If the curry is too thick, add a splash of water or coconut milk to loosen it.
Nutrition Facts
Serving Size: 1 serving (about 1 cup)
- Calories: 425
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 149mg
- Sodium: 1218mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 56g
Try More Mary Berry Recipes:
- Mary Berry Blueberry Muffin Recipe
- Mary Berry Millionaires Cheesecake Recipe
- Mary Berry Chicken Chasseur
- Mary Berry Date And Walnut Cake
Mary Berry Chicken Curry With Coconut Milk
Description
Mary Berry Chicken Curry with Coconut Milk is made with skinless and boneless chicken breasts, Thai red curry paste, sunflower oil, onions, fresh root ginger, plain flour, full-fat coconut milk, Thai fish sauce, light muscovado sugar, lemongrass, Kaffir lime leaves, sugar snap peas, lime zest, lime juice, and water chestnuts. This tasty Chicken Curry recipe creates a delicious dinner that takes about 40 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Chicken: Cut the chicken breasts in half and then into long thin slices. Place in a bowl, add 1 tablespoon of Thai curry paste, season with salt and pepper, and mix well.
- Cook the Chicken: Heat 1 tablespoon of sunflower oil in a deep frying pan. Add the chicken slices and fry over high heat for 5 minutes until just cooked through, being careful not to overcook. Transfer the cooked chicken slices to a plate using a slotted spoon.
- Sauté the Onions: Add the remaining oil to the pan. Add the sliced onions and fry for 3 minutes. Cover with a lid, lower the heat, and cook for another 10 minutes to soften.
- Make the Curry Sauce: Increase the heat, add the grated ginger and remaining Thai curry paste, and fry for 1 minute. Sprinkle in the flour and gradually blend in the coconut milk, stirring constantly. Add the fish sauce and sugar, bringing the mixture to a boil. Add the lemongrass and lime leaves, seasoning with salt and pepper.
- Combine Chicken and Sauce: Return the chicken to the pan, bring back to a boil, then cover, reduce the heat, and simmer for about 5 minutes until piping hot.
- Prepare Sugar Snap Peas: Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes. Drain and refresh in cold water
- Finish the Curry: Remove the lemongrass and lime leaves from the curry and discard. Stir in the lime zest and juice, water chestnuts, and sugar snap peas. Bring to a boil, then remove from heat and serve with rice.
Notes
- Choose Fresh Ingredients: Use fresh ginger, lemongrass, and lime leaves for the best flavor. Fresh ingredients enhance the taste of the curry significantly.
- Don’t Overcook the Chicken: Fry the chicken just until it’s cooked through to keep it tender and juicy. Overcooking can make it dry and tough.
- Stir Gradually: When adding the coconut milk, pour it in a little at a time while stirring to avoid lumps and ensure a smooth sauce.
- Adjust Spice Levels: If you prefer a milder curry, start with less Thai red curry paste and add more to taste. You can always adjust the heat later.
- Serve Immediately: For the best experience, serve the curry right after cooking. This keeps the flavors fresh and the vegetables crisp.
Mary Berry Chicken Curry With Coconut Milk