- 200ml/7fl oz coconut milk
- 3 spring onions, chopped
- 2 handfuls of mixed fresh herbs e.g. coriander, basil, mint and flatleaf parsley
- ½ red chilli, chopped
- ½ cooked chicken breast, cut into chunks
- 2 pineapple rings from a can, chopped
- fresh basil leaves, torn
- 1 lime, juice only
Preparation method
- Place the coconut milk, spring onions, herbs and chilli into a food processor and blend until smooth.
- Place the coconut milk mixture into a saucepan over a medium heat and add the chicken and torn basil leaves.
- Once hot, pour into a serving bowl, and squeeze over the lime juice.
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