Name: Chicken curry with lime leaf, lemongrass & mango
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Asian
Ingredients: 6 lime leaves (2 finely chopped and the centre vein discarded); 1 thumb-sized red chilli (deseeded if you don't like it too hot); 6 lemongrass stalks, tough outer leaves removed, finely chopped; 3cm piece ginger peeled; small pack coriander stems for the paste, reserve the leaves to serve; 2 tbsp soft brown sugar; 3 tbsp tamarind purée; 2 tsp vegetable oil; 400ml can coconut milk; 8 boneless, skinless chicken thighs halved; zest and juice 2 limes; 100g fine green bean; 2 small mangoes peeled and cut into 3cm pieces; cooked jasmine rice to serve

Chicken curry with lime leaf, lemongrass & mango

For the curry paste

6 lime leaves
(2 finely chopped and the centre vein discarded)
1 thumb-sized red chilli
(deseeded if you don't like it too hot)
6 lemongrass
stalks, tough outer leaves removed, finely chopped
3cm piece ginger
peeled
small pack coriander
stems for the paste, reserve the leaves to serve
2 tbsp soft brown sugar
3 tbsp tamarind
purée

For the curry

2 tsp vegetable oil
400ml can coconut milk
8 boneless, skinless chicken thighs
halved
zest and juice 2 limes
100g fine green bean
2 small mangoes
peeled and cut into 3cm pieces
cooked jasmine rice
to serve

Method

step 1
Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
step 2
Heat the oil in a large saucepan, add the curry paste and cook on a medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the chicken, lime zest and juice, then season and cover. Gently simmer for 30 mins until the chicken is tender.
step 3
Remove the lid and cook for a further 10 mins. Add the green beans, mangoes and whole lime leaves and cook for 5 mins. Add the coriander leaves just before serving with hot jasmine rice.