- A pack chicken breast mini fillets
- A sachet of Thai red curry paste
- 1 mango
- ½ a cucumber
- 2 carrots
- 1 chilli
- 1 lime
- 2 bundles of Thai rice noodles
- 1 tbsp Demerara sugar
- Sea salt
- A couple of bowls
- Pan with a lid
Slice the chicken fillets so you have an equal number of finger-length pieces. Put them in a bowl with the Thai red curry paste. Stir to mix. Set aside to marinate.
Peel the mango. Use the vegetable peeler to peel strips off the mango till you get down to the stone. Pop in a bowl.
Use the peeler to peel half the cucumber into strips. Peel down to the seeded core, then turn the cucumber round and start peeling lengths off the next side. Add to the mango.
Trim and peel the carrots. Peel strips off them like the mango and cucumber. You’ll end up with a little core you can’t peel – chef’s treat. Add the strips to the bowl.
Finely slice the chilli into rounds. Add the sliced chilli to the salad. For less heat, flick out the seeds.
Juice the lime into a bowl. Stir in the sugar and a pinch of salt. Stir till the sugar dissolves. Taste. Add more salt if you think it needs it. Fill the kettle and boil it.
Pop the noodles in a pan. Pour in enough hot water to cover them. Bring up to the boil. Simmer for 1-2 mins till soft. Drain. Rinse under cold water. Add to the salad with the lime dressing. Toss to mix everything together.
Heat your grill. Thread the chicken onto skewers. Line your grill pan with foil. Grill the skewers for 8-10 mins. Turn every so often till the chicken is a little charred and cooked through. Serve with the mango salad.