Chicken curry with lime leaf, lemongrass & mango

Chicken curry with lime leaf, lemongrass & mango

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 15 mins Cook: 50 mins

Skill level



Serves 4

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

Nutrition and extra info

  • Gluten-free
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


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 beans
  • 2 small mangoes, peeled and cut into 3cm pieces
  • cooked jasmine rice, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


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

Recipe from Good Food magazine, January 2014

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
ashleydev's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i did a vegetarian version of this and it was a bit too sweet so i evened out the flavour with a tablespoon of soy sauce and then paired aubergine marinated in a garlic paste with it and it was a perfect compliment! The mango in here is absolutely wonderful! Dinner was served in the sunshine and I cannot think of a better summer dish!

Mog31's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this and it was lovely - thank you Godd Food for coming up with summery recipes to cheer everyone at this time of year.
Split the paste/coconut milk sauce into two to make one vegetarian version with chicken style pieces and also found the liquid reduced quite quickly in this one; it was absolutely fine for the chicken version though.

cshobbs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent recipe!
However, I made the following changes:
- Used breast rather than thighs, so I reduced cooking time a little
- used 400ml coconut milk for 2 people, to give enough liquid for cooking the chicken

badzilla's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a lovely curry although since the paste is created using ingredients, a little more fiddly than is often the case. I made this just for myself so scaled the main ingredients but stuck to the printed recipe for the paste. I found the sauce reduced VERY quickly so be sure not to fast simmer it. Full review and blog including a photo of my efforts on my website