Made this today absolutely gorgeous and easy to make.
Ingredients; to serve 2
2cm piece of ginger
2 cloves of garlic
1 bunch of spring onions or 1 medium onion
2 fresh red chillies
20g cashew nuts
1 kaffir lime leaves
1 teaspoon ground turmeric
2 teaspoons fish sauce
1 ripe mango
2 x 200g skinless free-range chicken breasts
150g chestnut mushrooms
150g fine green beans
1 x can of coconut milk
1 Tbl spoons Olive Oil
250g basmati rice
1 stick of lemongrass
- Peel the ginger and garlic, trim the spring onions, halve and deseed 1 chilli, then char and soften it all in a large casserole pan on a medium-high heat with the cashews until everything is just starting to toast, tossing often.
- Put into a blender with the lime leaf, turmeric, fish sauce, 1 teaspoon of black pepper and a pinch of sea salt and blend into a paste.
- Return the pan to a medium heat and dry cook the mushrooms for 5 minutes so they get dark golden and nutty.
- Cut the sides off the mango and peel, then cut both the mango and chicken breasts into 1cm slices.
- Remove the mushrooms to a plate, then add 1 tablespoon of oil and the paste to the pan. Stir and fry for 1 minute to get the flavours going, then add the chicken and mango and stir-fry for 5 minutes.
- Halve the green beans and add to the pan, returning the mushrooms and pour in the coconut milk.
- Bring to the boil, then simmer for 10 minutes, or until slightly thickened, stirring occasionally. Taste and season to perfection.
- Meanwhile, cook the rice in a large pan of boiling salted water according to the packet instructions.
- Crush the sticks of lemongrass on your work surface to then remove the tough outer layer. Halve and deseed the remaining chilli and chop super-finely with the lemongrass.
Drain the rice and serve with the curry, with a sprinkle of lemongrass and chilli, to your taste, and with lime wedges on the side, for squeezing over.