Balinese Chicken Curry

Made this today absolutely gorgeous and easy to make.

balinese curry

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
1 Lime

Method

  1. 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.
  2. 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.
  3. Return the pan to a medium heat and dry cook the mushrooms for 5 minutes so they get dark golden and nutty.
  4. Cut the sides off the mango and peel, then cut both the mango and chicken breasts into 1cm slices.
  5. 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.
  6. Halve the green beans and add to the pan, returning the mushrooms and pour in the coconut milk.
  7. Bring to the boil, then simmer for 10 minutes, or until slightly thickened, stirring occasionally. Taste and season to perfection.
  8. Meanwhile, cook the rice in a large pan of boiling salted water according to the packet instructions.
  9. 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.

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