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Chicken curry with lime leaf, lemongrass & mango

Chicken curry with lime leaf, lemongrass & mango

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(7 ratings)

Prep: 15 mins Cook: 50 mins

Easy

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

  • kcalories542
  • fat32g
  • saturates19g
  • carbs30g
  • sugars27g
  • fibre2g
  • protein35g
  • salt0.1g
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Ingredients

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

    Ginger

    jin-jer

    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

    Tamarind

    tam-ah-rin-d

    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

    Lime

    ly-m

    The same shape, but smaller than…

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

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Method

  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.

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Comments, questions and tips

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Comments (4)

ashleydev's picture
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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
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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
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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
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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 http://badzilla.co.uk/Good-Food--Chicken-Curry-with-Lime-Leaf-Lemongrass...

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