Chicken and Mango Coconut Curry

Name: Chicken and Mango Coconut Curry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lemongrass stalk, halved; 1 red chilli, halved, plus extra, sliced, to serve; 2 garlic cloves, peeled; 2cm piece fresh ginger, peeled and roughly chopped; 1 tbsp vegetable oil; 400g tin coconut milk; 180g cooked chicken, chopped; 115g baby spinach leaves; 1 large fresh mango, peeled, stoned and cut into 1cm chunks; 2 tbsp light soy sauce; Juice 1 lime; Bunch spring onions, trimmed; Bunch coriander, a few leaves reserved to serve; Cooked rice, to serve

3 steps

Prep:20minCook:10min

Possibly the quickest, tastiest curry you'll ever make. The fresh mango gives sweetness to the dish and offsets the heat of the chilli, while balancing brilliantly with the fragrant flavourings.

Updated at: Sat, 06 Jul 2024 19:02:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories375 kcal (19%)

Total Fat29.9 g (43%)

Carbs22.2 g (9%)

Sugars13.8 g (15%)

Protein10.6 g (21%)

Sodium353.7 mg (18%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1lemongrass stalk

halved

1red chilli

halved, plus extra, sliced, to serve

2garlic cloves

peeled

fresh ginger

2cm piece, peeled and roughly chopped

1 Tbspvegetable oil

400gtin coconut milk

180gchicken

cooked, chopped

115gbaby spinach leaves

1fresh mango

large, peeled, stoned and cut into 1cm chunks

2 Tbsplight soy sauce

a few leaves reserved to serve

rice

cooked, to serve

Instructions

Step 1

Put the spring onions, coriander, lemongrass, chilli, garlic, and ginger in a food processor and pulse into a coarse paste (or pound to a paste in a large pestle and mortar).

Step 2

Heat the oil in a wok or frying pan and tip in the paste; then stir-fry for 2-3 minutes. Pour in the coconut milk and simmer for 5 minutes.

Step 3

Add the chicken to the pan along with the spinach and chopped mango. Cook for 1 minute to warm through, then season with the soy sauce and a good squeeze of lime. Serve immediately in bowls with sliced chilli and coriander leaves, with cooked rice.

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