Chicken Curry with Lime Leaf, Lemon grass & Mango

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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
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.