Chicken Curry With Mango & Lemongrass
Serves
6
Preparation
15
minutesCooking
45
minutesIngredients
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
Method
- 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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