I’m sorry, this is a slightly strange question to ask you, but – do you massage your limes?
Ahem.  (Blushing emoji).  Massaging your citrus fruit before squeezing is how to get every last drop of juice.  Limes, in particular, are rather rigid, and you can end up leaving them half unjuiced.  Roll that little fruit on the counter, back and forth, for about a minute and then – and onoy then – juice.  You’ll be amazed (well, I was when I first learnt this).
Using leftover meat for curry is a traditional technique; this fresh, Thai-inspired dish is amazing. It’s barely adapted from Rosie Ramsden’sRecipe Wheel‘ book. In this book she shows simple techniques and recipes for making food go a little further, and it’s fab. It’s a book that I always pick up (along with ‘Flavour Thesauras‘)
There’s a bit of chopping with this dish, but if you’re handy with a knife it shouldn’t take you the 30m that I list in the recipe.
The other tip in this recipe is to peel fresh ginger with a teaspoo. It’s so much less wasteful than using a grater; the thin, papery skin just rubs away, and means that you’re not lobbing off the knobbely bits.  Especially as most of the UK’s ginger is grown overseas, throwing so much of it away is not okay.
The mixture of soft chicken and mango with the richness of the coconut milk is divine.  This wasn’t a flavour pairing that I would ever have thought of, but the fresh mango is heavenly.   If you want to pad this out even further then some steamed green beans or even just peas would be lovely.

Chicken & mango curry

Serves 2; barely adapted from ‘The Recipe Wheel’, Rosie Ramsden, pp100-101

Ingredients

4cm knob of fresh root ginger
1 stick lemongrass
2 cloves garlic
1/2-1 whole red chilli
1 tablespoon groundnut oil
200g leftover chicken
160ml coconut milk
1 teaspoon fish sauce
1 ripe mango
Large bunch fresh coriander
1 lime
3 spring onions
2 tablespoons raw cashew nuts

Tools
Scales
Chopping board
Knife
Baking tray
Greaseproof paper
Grater
Sharp knife
Teaspoon
Large Pan
Peeler
Few bowls
Citrus squeezer/fork

Time
30 minutes prep
20m cook

Level
Easy

Prep

Turn oven to 180C and line your baking tray with greasproof paper
Pop the nuts in for 5 minutes. After 5, give them a shake and give them another 3-6 minutes – they’re done when they are golden brown. Place on one side and turn the oven off
Using a teaspoon, scrape the skin off the ginger
Grate the ginger
Finely chop the garlic and lemongrass
If you have a food processor place ginger, lemongrass and garlic in and pulverise! Otherwise finely finely chop
Finely chop the chilli
Peel the thick skin off the mango and cut thick slices off, then into chunky dice (squares)
Shred the chicken meat into pieces no more than 1cm thick
Pick the leaves off the coriander and roughly chop
Finely slice the spring onion
Take the cooled nuts and roughly chop
Roll your lime on your kitchen counter with the heel of your hand. Roll it around for at least 1 minute – this will make it much easier to squeeze
Squeeze the lime and put the juice to one side

Method

Heat groundnut oil in the frying pan over a medium-low heat and fry the lemongrass paste for 2 minutes, until fragrant
Add leftover chicken and stir so that everything is coated with the lemongrass mixture
Stir in the coconut milk and fish sauce and simmer for 10 minutes
Just before serving stir in the mango and coriander
Pour over the lime and stir through. Top with onions and nuts, and serve with rice

Storage/further meals

This doesn’t keep hugely well (all that fresh coriander) but you could store in the fridge, in a lidded contained, for a couple of days. Bring to room temperature and eat without reheating.

 

 

 

 

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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