Mary Berry served up a tasty Thai chicken curry with water chestnuts on Mary Berry’s Foolproof Cooking.

Mary says: “This is an easy, foolproof Thai chicken curry recipe. The water chestnuts add a lovely crunch, but should be added at the end so they stay crisp.”

The ingredients are: 6 skinless and boneless chicken breasts, 3 tbsp Thai red curry paste, 3 tbsp sunflower oil, 2 onions, sliced, 4cm knob of fresh root ginger, peeled and finely grated, 1 tbsp plain flour, 2 x 400g tins full-fat coconut milk, 1 tbsp Thai fish sauce, 1 tbsp light muscovado sugar, 1 lemon grass stalk, bashed, 4 Kaffir lime leaves, 250g sugar snap peas, cut in half lengthways, ½ lime, zest and juice, 1 x 225g tin water chestnuts, drained, halved and quartered if large and salt and freshly ground black pepper.

See Mary’s recipes in her book titled: Mary Berry: Foolproof Cooking available from Amazon now.