Possibly the quickest, tastiest chicken and coconut curry you’ll ever make. Fresh mango gives sweetness to the dish and offsets the chilli heat.
Chicken and mango also team up in our grilled mango chicken with lentils and yogurt recipe.
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Ingredients
- Bunch spring onions, trimmed
- Bunch coriander, a few leaves reserved to serve
- 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
- Cooked rice to serve
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Method
- 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).
- Heat the oil in a wok or large frying pan and tip in the paste, then stir-fry for 2-3 minutes. Pour in the coconut milk and simmer for 5 minutes.
- 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, scattered with sliced chilli and coriander leaves, with cooked rice.
Nutrition
- 325kcals Calories
- 21.6g (15.4g saturated) Fat
- 16.9g Protein
- 14g (11.9g sugars) Carbs
- 3.4g Fibre
- 1.1g Salt
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Reviews
Everybody loves it!! 😊 Tried also vegetarian option with toffu fingers. Amazing!
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