Ingredients

For the curry paste

· 6 lime leaves

· 2-3 red chillies

· 6 lemongrass stalks

· 3 cm piece ginger

· 1 pack coriander

· 2 tablespoons brown sugar

· 3 tablespoons tamarind purée

For the curry

· 2 teaspoons vegetable oil

· 400 ml can coconut milk

· 8 chicken thighs

· Zest and juice 2 limes

· 100 g green bean

Method

Blend the lime leaves with the rest of the curry paste ingredients in a processor. Heat the oil in a saucepan, add the curry paste and cook on a medium heat for two minutes. Pour in the coconut milk and bring to simmer. Then add the chicken, lime zest and juice, then season and cover. Gently simmer for a while until the chicken is tender and cooked completely. Remove the lid and cook for a further 10 minutes. Add the green beans, and lime leaves and cook for five minutes. Add the coriander leaves just before serving the chicken curry with rice.