TOTAL TIME: PREP 15 mins COOK 50 mins

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 beans
2 small mangoes, peeled and cut into 3cm pieces
cooked jasmine rice, to serve

Directions -

Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.

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.

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.