Dinner

Chicken Curry with Lime Leaf, Lemongrass & Mango Recipe

ByCleo Brixton November 12, 2025November 12, 2025

Introduction

This vibrant chicken curry combines fragrant lime leaves, fresh lemongrass, and sweet mango for a delightful twist on a classic dish. Creamy coconut milk and tangy tamarind balance the flavors perfectly, making it a fantastic meal for any occasion.

A metal pan with dark, rustic texture holds a creamy curry dish featuring several layers: chunks of light yellow potatoes and pieces of light brown chicken scattered among bright green beans and fresh green leaves, all swimming in a light brown sauce with visible red chili slices. The pan faces slightly to the right, resting on a worn metal surface. Behind the pan is a small silver pot filled with white rice and a wooden spoon sticking out. The whole scene is set on a white marbled surface with large green leaves in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 lime leaves (2 finely chopped, centre vein discarded)
1 thumb-sized red chilli (deseeded if preferred milder)
6 lemongrass stalks, tough outer leaves removed, finely chopped
3cm piece ginger, peeled
Small pack coriander, stems for the paste, reserve leaves to serve
2 tbsp soft brown sugar
3 tbsp tamarind purée
2 tsp vegetable oil
400ml can coconut milk
8 boneless, skinless chicken thighs, halved
Zest and juice of 2 limes
100g fine green beans
2 small mangoes, peeled and cut into 3cm pieces
Cooked jasmine rice, to serve

Instructions

Step 1: Blend the chopped lime leaves with the red chilli, lemongrass, ginger, coriander stems, brown sugar, and tamarind purée in a food processor to create a smooth curry paste.
Step 2: Heat the vegetable oil in a large saucepan over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant.
Step 3: Pour in the coconut milk and bring the mixture to a gentle simmer.
Step 4: Add the chicken thighs, lime zest, lime juice, and season with salt. Cover the pan and gently simmer for 30 minutes until the chicken is tender.
Step 5: Remove the lid and cook uncovered for an additional 10 minutes to thicken the sauce.
Step 6: Stir in the green beans, mango pieces, and the whole lime leaves. Cook for 5 more minutes until the beans are tender.
Step 7: Just before serving, sprinkle coriander leaves over the curry and serve hot with jasmine rice.

Tips & Variations

For extra heat, leave the red chilli seeds in or add fresh sliced chillies when serving.
Swap chicken thighs for boneless chicken breast if preferred, but reduce cooking time to avoid drying out.
Add a handful of chopped cashews or peanuts for extra texture.
Use frozen mango in a pinch, but fresh mango gives the best sweetness and texture.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat through evenly. The mango may soften further after reheating but will still taste delicious.

How to Serve

A black, rustic pan with two handles sits on a slightly rusty square metal tray, filled with a creamy yellow curry containing chunks of light brown chicken, bright yellow potatoes, crunchy green beans, fresh green herbs, and slices of red chili peppers scattered on top. Next to the pan, a small silver pot holds white rice, with a wooden spoon inside. The setting includes a dark background with large green leaves and the surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, the flavors often improve after resting overnight in the fridge. Just reheat gently before serving and add fresh coriander leaves to brighten the dish.

What can I use if I don’t have tamarind purée?

If tamarind purée is unavailable, you can substitute with a mix of lime juice and a small amount of brown sugar or vinegar to replicate the tangy-sweet balance. Adjust to taste.