“Super-nutritious and totally delicious, this colourful curry is a guaranteed winner. ”
Ingredients
g / ml cups / oz
- 4cm piece of ginger
- 4 cloves of garlic
- 1 bunch of spring onions
- 2 fresh red chillies
- 40g cashew nuts
- 4 kaffir lime leaves
- 1 teaspoon ground turmeric
- 2 teaspoons fish sauce
- 300g oyster mushrooms
- 1 ripe mango
- 3 x 200g skinless free-range chicken breasts
- olive oil
- 500g fine green beans
- 2 limes
- 1 x 400ml tin of light coconut milk
- 450g basmati rice
- 250g purple kale
- 2 sticks of lemongrass
- 1½-inch piece of fresh gingerroot
- 4 cloves of garlic
- 1 bunch of scallions
- 2 fresh red chiles
- 1½ oz unsalted cashew nuts
- 4 kaffir lime leaves
- 1 teaspoon ground turmeric
- 2 teaspoons fish sauce
- 10 oz oyster mushrooms
- 1 ripe mango
- 3 x 7-oz free-range boneless, skinless chicken breasts
- olive oil
- 1 lb fine green beans
- 2 limes
- 1 x 14-oz can of light coconut milk
- 2¼ cups basmati rice
- 8 oz purple kale
- 2 stalks of lemongrass
Method
- 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 catch, tossing often.
- Tip into a blender with the lime leaves, turmeric, fish sauce, 1 teaspoon of black pepper and a pinch of sea salt and blitz into a paste.
- Return the pan to a medium heat and dry char the mushrooms for 5 minutes so they get dark golden and nutty.
- Cut the cheeks 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, too. Squeeze in the juice of 1 lime, pour in the coconut milk, swirl a splash of water around the empty tin and pour into the pan.
- 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.
- Pull the kale leaves off the stalks, tear into small pieces, and chuck into the rice pan after 5 minutes to cook through and add colour.
- Whack the sticks of lemongrass on your work surface to crush them, 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.
- Peel the ginger and garlic, trim the scallions, halve and seed 1 chile, 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 catch, tossing often.
- Tip into a blender with the lime leaves, turmeric, fish sauce, 1 teaspoon of black pepper, and a pinch of sea salt, and blitz into a paste.
- Return the pan to a medium heat and dry char the mushrooms for 5 minutes so they get dark golden and nutty.
- Cut the cheeks off the mango and peel, then cut both the mango and chicken breasts into ½-inch 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 flavors 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, too. Squeeze in the juice of 1 lime, pour in the coconut milk, swirl a splash of water around the empty can, and pour into the pan.
- Bring to a 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 package instructions.
- Pull the kale leaves off the stalks, tear into small pieces, and chuck into the rice pan after 5 minutes, to cook through and add color.
- Whack the stalks of lemongrass on your work surface to crush them, then remove the tough outer layer. Halve and seed the remaining chile and chop super-finely with the lemongrass.
- Drain the rice and serve with the curry, with a sprinkle of lemongrass and chile, to your taste, and with lime wedges on the side, for squeezing over.
Source: Jamie Oliver