We’re celebrating National Curry Week with this delicious recipe from Anna’s Family Kitchen.

Two very exciting things have happened in the Rencraft offices this week…

First up, it’s National Curry Week (22nd – 28th October, in case you need an excuse to tuck into to something spicy this weekend) and, secondly, but perhaps most importantly, we’ve also stumbled across a fantastic new website and food blog called Anna’s Family Kitchen which is run by Anna, a local Mum based in the Tonbridge area who is passionate about serving good, healthy, wholesome, home cooked meals to her family as well as sharing some of her delicious sounding recipes with her growing group of followers.

So, what better way to celebrate National Curry Week than by sharing one of Anna’s family friendly curry recipes? There are plenty to choose from on her website, but I’ve opted for one of my faves which is Thai Green Chicken Curry.

With Anna’s kind permission, we are delighted to be able to bring you her hassle free, one pot recipe. Enjoy!

Roasted Thai Green Chicken Curry

Serves: 4

Prep: 10 minutes
Cooking: 1 hour
Total: 70 minutes

Difficulty: easy

Ingredients:

400ml coconut milk

2 tbsp fish sauce

2 tsp palm sugar or brown sugar

5 kaffir lime leaves

8 chicken thighs

1 lemon grass stalk, bashed with a rolling pin

3 tbsp green curry paste, either shop bought or homemade (see below)

1 lime sliced

Green Curry Paste:

5 green chillies, de-seeded and chopped

2 shallots, roughly chopped

10cm ginger, peeled and chopped

2 garlic cloves

30g fresh coriander

2 lemongrass stalks chopped

1 lime, zest and juice

8 kaffir lime leaves, torn into pieces

1 tbsp ground coriander

1 tsp ground cumin

1 tsp black pepper

2 tsp fish sauce

2 tbsp olive oil

Method: 

If making your own green curry paste, blitz all the ingredients in a food processor or bullet.

Add 1 tbsp groundnut oil into a casserole pan and heat. Add 4 tbsp of the Thai Curry Paste.

When the paste sizzles add the coconut milk, fish sauce, bruised lemon grass stalk, the palm sugar (or brown sugar) and kaffir lime leaves. Stir and simmer for a couple of minutes.

Sit your chicken thighs on top so the skin sits proud of the sauce. Nestle the lime slices around the chicken pieces.

Roast in an oven at 180 degrees for an hour.

Serve with fresh green chilli, coriander and rice.