FINYS FABULOUS FOODS AND FINDS

This sauce has a delicate flavour and you can make it as hot as you want by adding more of the Curry Paste, and the quantities in this recipe is for a mild dish. Once again, I have used that versatile food, peanut butter.  It goes well with sweet and savoury foods and I use it often, apart from eating it on toast! Thai curry is usually delicious, and the addition of the peanut sauce and the coriander make it an excellent choice for a meal, and it is even better when heated up the next day or two. Preparation Time: 10 minutes Cooking Time: 10 minutes Makes: 2 servings Ingredients 2 skinless chicken breasts 1 tbsp ginger ½ tbsp garlic ¼ cup peanut butter 2 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp sugar, or other sweetener 1 tsp red Thai Curry Paste 1½ tbsp chicken stock Black pepper Bit of oil ½ cup coconut milk, preferably light 2-3 tbsp coriander, plus more for garnish if required Method Trim the fat off the chicken and make the chicken pieces roughly t...

I wanted some slightly different tasting patties for this meal, so decided to alter the spices making one Thai flavoured and the other Swedish flavoured. I usually like all Thai food so thought it would be a good idea to flavour these salmon patties with their flavours. I think my favourite of the two types was the Swedish patties as the Thai ones had a very slight sweetness to them.  I have not cooked any Swedish food before, apart from some uncooked, marinated herring entres, or sandwich spreads, but that is for another recipe! However both types were really enjoyable, and would be great for lunch boxes and will last for several days in the fridge, and you could even freeze them if you prefer. Preparation Time: 20 minutes Cooking Time: 15-20 minutes Makes: 4-6 servings Ingredients: FOR THE THAI 1/2 tin  415 g pink salmon 1 1/2 cups mashed, cooked sweet potatoes (kumara) 1 small egg, lightly beaten 1 tsp red curry paste (or more if you like) 2 tsps ...