Mary Berry's take on the popular Thai red curry is a straightforward, yet delectable dish from her cookbook 'Foolproof Cooking', ready in just under an hour and sure to wow your dinner guests.

This recipe was highlighted by the BBC online, where they offered a key suggestion to enhance the meal: "This is an easy, foolproof Thai-style chicken curry recipe. The water chestnuts add a lovely crunch, but should be added at the end so they stay crisp."

Perfect for serving up to eight diners, it's an ideal go-to option for whipping up something special in under 30 minutes for impromptu family gatherings or for making ahead of time since it stores beautifully in the freezer. Ensure that it's completely cool before placing into a freezer-safe dish or bag; remember to incorporate the sugar-snap peas and the water chestnuts after reheating for optimal freshness and texture.

Mary Berry's Thai Red Curry recipe consists of simple ingredients such as skinless and boneless chicken breasts, Thai red curry paste, some sunflower oil, onions, fresh ginger, plain flour, tins of full-fat coconut milk, Thai fish sauce, light muscovado sugar, lemongrass, lime leaves, sugar-snap peas, a dash of lime zest and juice, crunchy water chestnuts, seasoned with salt and black pepper for taste.