This is the Color Affection shawl, designed by Veera Välimäki. It’s a marvel of stripes and short rows and was a fairly easy knit. I was kind of horrified upon completion though, because the neck edge of all those striped rows was so puckered, despite my best efforts to leave lots of slack when bringing in the row yarns. However, wet blocking worked its miracles again – it’s knitting alchemy! After a good soak in a bit of wool wash, I laid it out flat and lightly pinned it in place. In the process, all the puckering magically disappeared, resulting in a perfectly flat crescent shawl that looks great. Can’t wait to wear it come winter.
3 tbsp oil 3 tbsp yellow curry paste
100 ml chicken stock
300 g chicken breast, sliced
150 g sugarsnap peas, halved
400 ml coconut cream
1 tbsp fish sauce
50 g tomatoes, halved
1 tbsp lime juice
- Heat oil in pan, add curry paste, stir until aroma rises.
- Add chicken stock and boil for 1 minute on high.
- Add chicken and sugarsnap peas, boil for another minute.
- Add coconut milk and fish sauce, simmer on medium 4-5 minutes; add tomato and lime juice; serve with rice
2 tbsp red curry paste
1 tbsp vegetable oil
1 tbsp brown sugar
1 tsp lemongrass (or juice of lime or lemon)
400 ml coconut milk
1 cup chicken stock
4 chicken breasts
150 g green beans
1/4 cup coriander leaves
- Place red curry paste, shallots, and vegetable oil in a saucepan and saute gently for 3 to 5 minutes, stirring to prevent the paste from sticking.
- Add brown sugar, finely chopped lemongrass, coconut cream and stock to the pan and bring almost to the boil, then reduce to a simmer.
- Slice each chicken breast fillets into four strips and add to coconut curry along with the beans. Simmer gently until chicken is cooked through.
- Serve curry with cooked rice and garnish, topped with a bunch of coriander leaves.