Chicken curry with lime leaf, lemongrass & mango

Chicken curry with lime leaf, lemongrass & mango

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

Prep: 15 mins Cook: 50 mins


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: per serving

  • kcal542
  • fat32g
  • saturates19g
  • carbs30g
  • sugars27g
  • fibre2g
  • protein35g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


For the curry paste

  • 6 lime leaf (2 finely chopped and the centre vein discarded)

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 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



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • small pack coriander, stems for the paste, reserve the leaves to serve
  • 2 tbsp soft brown sugar
  • 3 tbsp tamarind purée



    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

For the curry

  • 2 tsp vegetable oil
  • 400ml can coconut milk
  • 8 boneless, skinless chicken thigh, halved
  • zest and juice 2 limes



    The same shape, but smaller than…

  • 100g fine green bean
  • 2 small mango, peeled and cut into 3cm pieces
  • cooked jasmine rice, to serve


  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.

Ads by Google

Comments, questions and tips

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

Comments (5)

r05h4n's picture

This was ok but next time I will not add sugar...

ashleydev's picture

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

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

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

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

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.