Super Food Family Classics
By Jamie Oliver
1 hr
Not Too Tricky
serves 6
About the recipe
Super-nutritious and totally delicious, this colourful curry is a guaranteed winner.
Recipe From
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
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
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.
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