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Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Roasted Thai Green Chicken Curry

This one pot curry not only tastes amazing – it’s also incredibly low-hassle. Once your paste is made (feel free to cheat and buy it if you want an even simpler version) all the other ingredients are thrown into one pot and left to do their thing in the oven. Another ideal recipe for when you don’t have the time or inclination to be stuck in the kitchen or you need a quick and easy solution that’s healthier (and probably quicker) than getting a takeaway.

 

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

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

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.

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