Chicken and mango coconut curry

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