Chicken curry with lime leaf, lemongrass & mango

Use a fragrant curry paste as the base for this Asian curry with tropical fruit and citrussy notes

  • Prep:15 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 542
  • fat 32g
  • saturates 19g
  • carbs 30g
  • sugars 27g
  • fibre 2g
  • protein 35g
  • salt 0.1g


  • 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
  • 2 tsp vegetable oil
  • 400ml can coconut milk
  • 8 boneless, skinless chicken thighs, halved
  • zest and juice 2 limes
  • 100g fine green beans
  • 2 small mangoes, peeled and cut into 3cm pieces
  • cooked jasmine rice, to serve


  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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