Chicken curry with lime leaf, lemongrass and 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
small pack coriander, stems for the paste, reserve the leaves to serve
2 tbsp soft brown sugar
3 tbsp tamarind
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
Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
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.
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.