Use a fragrant curry paste as the base for this filling and flavourful curry with tropical fruit and citrussy notes
Prep:15 mins
Serves 4
For the curry paste6 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 chopped3cm piece ginger, peeledsmall pack coriander, stems for the paste, reserve the leaves to serve2 tbsp soft brown sugar3 tbsp tamarind purée
STEP 1Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.STEP 2Heat 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.STEP 3Remove 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.
