Use a fragrant curry paste as the base for this filling and flavourful curry with tropical fruit and citrussy notes
Ingredients
For the curry paste
- 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
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, to serve
Method
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Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
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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.
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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.