Chicken Curry with Lime & Lemongrass

AuthorGeo FoodsCategory

Ingredients

 For the curry paste
 6 lime leaves
 23 red chillies
 6 lemongrass stalks
 3 cm piece ginger
 1 pack coriander
 2 tbsp brown sugar
 3 tbsp tamarind purée
 For the curry
 2 tbsp vegetable oil
 400 ml can coconut milk
 8 chicken thighs
 · Zest and juice 2 limes
 100 g green bean

Preparation

1

Blend the lime leaves with the rest of the curry paste ingredients in a processor. Heat the oil in a saucepan, add the curry paste and cook on a medium heat for two minutes. Pour in the coconut milk and bring to simmer. Then add the chicken, lime zest and juice, then season and cover. Gently simmer for a while until the chicken is tender and cooked completely. Remove the lid and cook for a further 10 minutes. Add the green beans, and lime leaves and cook for five minutes. Add the coriander leaves just before serving the chicken curry with rice.

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Ingredients

 For the curry paste
 6 lime leaves
 23 red chillies
 6 lemongrass stalks
 3 cm piece ginger
 1 pack coriander
 2 tbsp brown sugar
 3 tbsp tamarind purée
 For the curry
 2 tbsp vegetable oil
 400 ml can coconut milk
 8 chicken thighs
 · Zest and juice 2 limes
 100 g green bean

Directions

1

Blend the lime leaves with the rest of the curry paste ingredients in a processor. Heat the oil in a saucepan, add the curry paste and cook on a medium heat for two minutes. Pour in the coconut milk and bring to simmer. Then add the chicken, lime zest and juice, then season and cover. Gently simmer for a while until the chicken is tender and cooked completely. Remove the lid and cook for a further 10 minutes. Add the green beans, and lime leaves and cook for five minutes. Add the coriander leaves just before serving the chicken curry with rice.

Chicken Curry with Lime & Lemongrass

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