Celebrate National Curry Week on your BBQ!

National Curry Week

It’s National Curry Week.  Why not try a new dish instead of sticking to the same old recipe or for those not so keen on hot foods, try a new recipe which will tickle your taste buds.


Thai Green Curry


My personal (old) favourite has to be a Thai Green Chicken Curry!




For the paste

  • 1 stalk lemongrass (or 2 teaspoons prepared lemongrass)
  • 1 to 3 green chillies, to taste
  • 1 shallot
  • 1 to 2 cloves garlic, crushed
  • 1 teaspoon ground ginger (or 2.5cm piece fresh ginger)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground coriander
  • 1/2 tablespoon fish sauce
  • 1/2 lime, juiced
  • 1 handful chopped coriander
  • 1 teaspoon brown sugar
  • 2 kaffir lime leaves


For the curry

  • 2 teaspoons oil
  • 4 chicken breasts, diced
  • 1 teaspoon brown sugar
  • 2 kaffir lime leaves
  • 1 (400ml) tin coconut milk
  • 1 red pepper, chopped
  • 1/2 lime, juiced



  1. Blend all past ingredients above together.
  2. Heat oil and brown off the chicken, remove and set aside.
  3. Add the curry paste, brown sugar and lime leaves to a pan, Stir and let it heat through for a minute. Add the coconut milk to the mixture, stir and leave for a further minute to heat through.
  4. Add the chicken to the pan along with the pepper stirring well.
  5. Leave to simmer for 35-40 minutes and add the lime juice just before serving.


Those preferring something a little different, the below vegetarian suitable lentil and vegetable curry is a welcome change to lots of spice!


Lentil Curry



  • 225g Runner beans (stringed & sliced)
  • 225 Potatoes (peeled and sliced to small chunks)
  • 2 Medium carrots (peeled and sliced to small chunks)
  • 225g cauliflower (separated)
  • 1 Large onion (peeled & chopped)
  • 2 Teaspoons turmeric
  • ½ teaspoon ground coriander
  • 2 teaspoons cumin seeds
  • 2 teaspoons finely chopped ginger
  • 1 Large clove of garlic (crushed)
  • 350g Brown lentils
  • 275ml Natural yoghurt
  • 1 Tablespoon tomato puree
  • Salt to taste
  • ½ – 1 Teaspoon cayenne pepper (Optional for  spice)



1.  Blanch the beans, potatoes, carrots and cauliflower in 1 litre of salted boiling water.

2. Cover and cook gently for approx 6-7 minutes then drain saving the water.

3. Fry off the onions until softened.

4. To a separate pan add inthe turmeric, coriander, cumin seeds, ginger and garlic, followed by the lentils, and stir thoroughly.

5. Pour in the saved vegetable water and bring to the boil.

6. Cover and gently cook for approx 40-45 minutes.

7. Add the blanched vegetables to the lentil mixture along with the yoghurt, tomato puree and ½ teaspoon of cayenne pepper (leave out if prefer no spice) and stir well.

8. Cover and gently cook for approx 20 minutes.

9. Season with salt (or more cayenne pepper for more spice)


Serve either of these recipes with rice, naan bread or any mixture you wish.

Here at World of Power we will be celebrating this week by getting out and cooking on our BBQ! We would love to hear from you how you prefer to cook – oven or BBQ? Head over to our Facebook page to tell us more.