CHICKEN CURRY WITH LIME LEAF, LEMONGRASS & MANGO

Chicken curry with lime leaf, lemongrass & mango image

Use a fragrant curry paste as the base for this Asian curry with tropical fruit and citrussy notes

Provided by Jennifer Joyce

Time 1h5m

Number Of Ingredients 14

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Ingredients

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 , peeled
small pack coriander , stems for the paste, reserve the leaves to serve
2 tbsp soft brown sugar
3 tbsp tamarind purée
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

Steps:

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.

Nutrition Facts : Calories 542 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.1 milligram of sodium