Chicken curry with lime leaf, lemongrass & mango

• lime leaves6

  (2 finely chopped and the centre vein discarded)

• thumb-sized red chilli1

  (deseeded if you don't like it too hot)

• lemongrass6

  stalks, tough outer leaves removed, finely chopped

• 3cm piece ginger

  peeled

• small pack coriander

  stems for the paste, reserve the leaves to serve

• soft brown sugar↗2 tbsp tbsp
• tamarind↗3 tbsp tbsp

  purée

• vegetable oil↗2 tsp tsp
• can coconut milk↗400ml ml
• boneless, skinless chicken thighs↗8

  halved

• zest and juice 2 limes
• fine green bean↗100g g
• small mangoes2

  peeled and cut into 3cm pieces

• cooked jasmine rice↗

  to serve

Step-by-step instructions

1. 1

   Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.

2. 2

   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.

3. 3

   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.