Chicken curry with lime leaf, lemongrass, and mango

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

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.