Coconut curry chicken soup is a complete meal on its own, but a refreshing element can be nice, like a green salad or a pickled vegetable salad. To make the meal more filling, try serving it with ...
2. Heat the oil, add the curry paste, briefly stir then add the coconut milk and stir well. 3. Add the aubergines, mushrooms and chicken pieces in turn, stirring constantly 4. In another large pan, ...
Add the reserved chicken and cook for 5-7 minutes. Add the coconut milk ... To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and ...