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Balinese chicken curry
Balinese chicken curry
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Total Time:
1 hour
Vibrant and flavorful curry that is both nutritious and delicious.
Ingredients:
  • 4cm piece of ginger
  • 4 cloves of garlic
  • 1 bunch of spring onions
  • 2 fresh red chillies
  • 40g cashew nuts
  • 4 lime leaves
  • 1 teaspoon ground turmeric
  • 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
Instructions:
  • Peel the ginger and garlic, trim the spring onions, and half and deseed 1 chilli. Char and soften them with cashews in a large casserole pan over medium-high heat until slightly charred, stirring often. Blend with lime leaves, turmeric, fish sauce, 1 tsp black pepper, and a pinch of sea salt until smooth. Dry char the mushrooms in the same pan for 5 minutes until golden and nutty. Slice the mango and chicken breasts into 1cm pieces. Remove mushrooms, add 1 tbsp oil and the paste to the pan, and fry for 1 minute. Add chicken and mango, stir-fry for 5 minutes. Add halved green beans, mushrooms, lime juice, coconut milk, and a splash of water. Bring to a boil, then simmer for 10 minutes until slightly thickened. Cook rice according to packet instructions. Tear kale leaves and add to the rice for the last 5 minutes of cooking. Crush lemongrass, finely chop remaining chilli, sprinkle over the curry, and serve with lime wedges.

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