Chicken Curry With Mango & Lemongrass

By Market Magazine
Chicken Curry With Mango & Lemongrass

Chicken Curry With Mango & Lemongrass

5 from 1 vote








  • 5 5 stalks lemongrass, white part only, chopped

  • 4 4 cm piece ginger, peeled

  • 2 2 kaffir lime leaves (discard the centre vein), plus extra 4

  • 1 1 long red chilli, trimmed, halved

  • 1 1 ⁄4 cup brown or palm sugar

  • 4 tbsp 4 tamarind purée

  • 1 1 bunch coriander, leaves and stems separated

  • 1 tbsp 1 vegetable oil

  • 400 ml 400 can coconut milk

  • 8 8 chicken thigh fillets, boneless and skinless, halved

  • 2 2 limes juiced and finely grated for zest

  • 120 g 120 green beans, top and tailed

  • 2 2 mangoes, peeled, flesh cut into cubes Steamed rice, roti, mango chutney, lime wedges and micro herbs, to serve


  • To make the curry paste, place lemongrass stalks, ginger, 2 kaffir lime leaves, chilli, brown or palm sugar, tamarind and coriander stems in a food processor. Blitz until smooth.
  • Heat oil in a heavy-based saucepan and add curry paste. Cook for 2-3 minutes on a medium heat. Pour in coconut milk. Bring to a boil, then turn down heat to a simmer and add chicken, lime juice and zest. Cover saucepan and gently simmer for 25 minutes until chicken is tender.
  • Remove lid and cook for a further 10 minutes to reduce. Add beans, mango and extra 4 lime leaves, and cook for 5 minutes.
  • Just before serving, stir in coriander leaves. Serve hot with rice, roti, mango chutney, lime wedges and micro herbs.

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Market Tips...

Coriander is notorious for hiding dirt in the stems. Soak in cold water before use to remove any grit.

Budget Tip! Reduce chicken quantity by half and add a couple of diced carrots and potato wedges in its place.

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