Ideal as a starter or as a delicious lunchtime treat. I’ve used a whole can of coconut milk here but you may want to use less.
Ingredients
500g chicken breast or thighs, diced
1 can of coconut milk
1tbs green curry paste
240 ml chicken stock
2 carrots, peeled, cut in half then into strips
1 red pepper, cored and cut into strips
Handful of fresh basil
1 tbs East Coast Chilli Company Garlic and Habanero sauce (Chance)
Instructions
In a large pan over a medium heat, whisk the curry paste into the coconut milk
Add the chicken broth, vegetables and chicken
Simmer until cooked throughout.
Finally, stir in the East Coast Chilli Company Garlic and Habanero Sauce.
Pour into bowls, sprinkle over the chopped basil and serve.
Recipe by Chilli Sauce from The East Coast Chilli Company at https://www.eastcoastchillicompany.co.uk/chilli-sauce-recipes/starters/medium-starters/chicken-coconut-curry-soup/