This week has been exciting. The Chilli Pad now has a Twitter account. Search @thechillipad1 to follow. The Chilli Pad was also featured on Foodista.com as “Blog of the Day”!
Next week I’m hoping to enter a competition at a local show with my Homemade Sweet Chilli Jam. Wish me luck!
- 1 salmon fillet cut into chunks
- 1 baking potato, diced
- 70g green beans
- 1/2 tsp chopped garlic
- 1 tbsp Red Thai curry paste
- 100ml coconut milk
- 1 tsp Fish sauce
- Pinch brown sugar
- Rice and lime wedges to serve
Boil the potatoes for 5 minutes. Add the beans and boil for a further 2 minutes. Drain and keep 50ml of the cooking water.
Heat a tablespoon of oil in a saucepan and cook the garlic and curry paste for two minutes. Add the coconut milk, fish sauce, sugar and the cooking water. Simmer for 5 minutes.
Add the salmon, green beans and potatoes. Simmer for 10 minutes. Serve with rice and lime wedges.