For the curry paste:
- 6 lime leaves (2 finely chopped and the center 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
- 1-inch 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 for serving
