Ingredients
- 1 tablespoon coconut oil (alternatively, use olive oil)
- 2 lemongrass stalk, tough outer layer removed, cut into 4 pieces and bruised
- 1 tablespoon peeled and freshly grated ginger
- 4 garlic cloves, minced
- sea salt, to taste
- 3 tablespoons red curry paste (more if you like it spicy)
- 2 tablespoons tomato paste
- 1/2 cup chicken broth (125 ml)
- 1 x 400 ml can unsweetened coconut milk (full fat)
- 700-800 g organic boneless skinless chicken breast, cut into bite-sized pieces
- 1 mango (firm but ripe), peeled, pitted, cut into bite-sized pieces
- 2 cups trimmed green beans (200 g)
- 1 fresh red chili, seeds removed and thinly sliced
- 1 sweet red bell pepper, sliced
- Juice from 1/2 a fresh lime
- bunch of fresh cilantro, chopped
- steamed jasmine rice, for serving
- lime wedges, for serving
Instructions
- Heat the oil in a large wok or heavy pot over medium heat. Add the lemongrass, garlic and ginger and cook, stirring often, until golden brown, about 5 minutes; season with salt.
- Add curry paste and tomato paste and cook, stirring for about 2 minutes. Add the chicken broth and cook, about 5 minutes. Stir in coconut milk and bring to a boil.
- Reduce heat, add the chicken and gently simmer, uncovered, until the chicken is tender and sauce thickens slightly, about 10 minutes. Stir in green beans, bell pepper and mango, cover, and cook for 5-7 minutes, stirring occasionally, under beans are tender-crisp.
- Remove from the heat, add the fresh chili, squeeze in the lime juice and season to taste.
- Spoon over rice and top with cilantro and basil; serve with lime wedges. Enjoy!
Nutrition
Notes
- This is great served with steamed jasmine rice, or for more nutrients use whole grain basmati. It takes 25 minutes to cook and perfectly times with making the curry.