Last night I had a fabulous time cooking up a Thai storm with my friend’s children Freya and Georgia.
It was great to tuck into deep fried heavenly beef perfectly cooked by Freya who absolutely loved using the pestle and mortar! This recipe is always fantastic with a drink but is also a great little side dish in a main meal.
Mae’s recipe for this is in my cookbook – you can buy an ebook version of this for £5.
Georgia made light work of my grilled chicken before we moved on to making my fat free salmon curry, a chicken curry and a cabbage salad.
Of course we had steamed jasmine rice but I took all the worry out of that by using a rice cooker that cooks the rice and holds it ready to eat for up to five hours.
I planned to make some quick and easy dishes because this is the first time I had had such lovely little helpers but I put the Salmon Curry on the menu because I have recently been following the Slimming World regime and this is my Syn free version that I thought you might enjoy.
Recipe for four people:
8 cups of light vegetable stock (make your own or use water don’t use a stock cube or pot as this will overwhelm the subtle flavours.
500g salmon – skin removed and cut into large chunks
4 tablespoons finely chopped shallots, 2 tablespoons of finely chopped garlic, 1 tablespoon of finely chopped ginger, 1 stalk of finely chopped lemongrass, 1/2 teaspoon chilli flakes or to taste, 1-2 tablespoons of fish sauce and a teaspoon of sugar (optional – if you want a syn free version omit this).
Put all the ingredients except the fish in a pan and bring to the boil. Add the fish and simmer for fifteen minutes. Remove the pan from the heat and allow it to rest for ten minutes then remove the fish and herbs to a serving bowl and add a bit of broth. Served with steamed Jasmine rice.
Finally we made some coconut ice cream and just for fun used a Jasmine scented candle to add Jasmine scent to some chopped banana – a bit of an experiment but quite a triumph!