Thai carrot & radish salad
An Asian-inspired side dish that's everything a salad should be- light, fresh, colourful and crunchy
Chicken curry with lime leaf, lemongrass & mango
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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 lemongrassstalks, tough outer leaves removed, finely chopped
- 3cm piece gingerpeeled
- small pack corianderstems for the paste, reserve the leaves to serve
- 2 tbsp soft brown sugar
- 3 tbsp tamarindpurée
For the curry
- 2 tsp vegetable oil
- 400ml can coconut milk
- 8 boneless, skinless chicken thighshalved
- zest and juice 2 limes
- 100g fine green bean
- 2 small mangoespeeled and cut into 3cm pieces
- cooked jasmine riceto serve
Nutrition: per serving
- kcal542
- fat32g
- saturates19g
- carbs30g
- sugars27g
- fibre2g
- protein35g
- salt0.1g
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.
