Description
A vibrant and aromatic chicken curry featuring the refreshing flavors of lime leaf, lemongrass, and sweet mango, simmered in rich coconut milk and fragrant spices, served best with jasmine rice.
Ingredients
Scale
Curry Paste
- 6 lime leaves (2 finely chopped, centre vein discarded)
- 1 thumb-sized red chilli (deseeded if preferred mild)
- 6 lemongrass stalks (tough outer leaves removed, finely chopped)
- 3cm piece ginger (peeled)
- Small pack coriander (stems for the paste, leaves reserved to serve)
- 2 tbsp soft brown sugar
- 3 tbsp tamarind purée
Protein & Vegetables
- 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)
To Serve
- Cooked jasmine rice
- Reserved coriander leaves
Instructions
- Prepare the curry paste: Blend the finely chopped lime leaves along with the deseeded red chilli, chopped lemongrass, peeled ginger, coriander stems, soft brown sugar, and tamarind purée in a food processor until a smooth paste forms.
- Cook the paste: Heat the vegetable oil in a large saucepan over medium heat. Add the prepared curry paste and cook for 2-3 minutes to release its aromas.
- Add coconut milk and chicken: Pour in the coconut milk and bring the mixture to a gentle simmer. Add the halved chicken thighs, lime zest, and lime juice, then season with salt. Cover the pan and simmer gently for 30 minutes, allowing the chicken to become tender.
- Simmer uncovered: Remove the lid and continue to cook for an additional 10 minutes to thicken the sauce.
- Add vegetables and final touches: Stir in the fine green beans, mango pieces, and the remaining whole lime leaves. Cook for another 5 minutes until the beans are tender but crisp and the mango is warmed through.
- Serve: Just before serving, sprinkle with the reserved coriander leaves. Serve the curry hot alongside cooked jasmine rice for a complete meal.
Notes
- For a milder curry, remove the seeds from the red chilli.
- Using boneless chicken thighs helps keep the meat tender and juicy during the long simmer.
- If tamarind purée is unavailable, substitute with a mixture of lime juice and a touch of brown sugar.
- For added heat, add extra chopped chilli or a pinch of chilli powder when cooking the paste.
- Ensure mangoes are ripe but firm to hold their shape during cooking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Chicken curry, lime leaf curry, lemongrass chicken, mango curry, coconut milk curry, Thai chicken curry
