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 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 l emongrass 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 .