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Simply Follow This Plan And You Will Succeed: https://mp-link.me/PQhcj 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 Method 1. 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). 2. 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. 3. 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. Simply Follow This Plan And You Will Succeed: https://mp-link.me/PQhcj