Chicken Curry with Lime, Lemongrass & Mango

  • 01 Aug - 07 Aug, 2020
  • Mag The Weekly
  • Cookery


For the curry paste

· 6 lime leaves

· 1 red chilli

· 6 lemongrass stalks

· 3 cm piece ginger

· 1 pack coriander

· 2 tablespoons brown sugar

· 3 tablespoons tamarind purée

For the curry

· 2 teaspoons vegetable oil

· 400 ml can coconut milk

· 8 chicken thighs

· Zest and juice 2 limes

· 100 g green bean

· 2 mangoes


Blend the lime leaves with the rest of the curry paste ingredients in a processor. Heat oil in a saucepan, add the curry paste and cook on a medium heat for two minutes. Pour in the coconut milk and bring to simmer. Add chicken, lime zest and juice, then season and cover. Gently simmer for until the chicken is tender. Remove the lid and cook for a further 10 minutes. Add the green beans, mangoes and lime leaves and cook for 5 minutes. Add coriander leaves just before serving with rice.