Thai Coconut Curry
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream.
Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 250g cream cheese (brick), softened. Add chicken or prawn. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, guacamole and your favourite Salsa!
Soup Preparation: Combine whole bag with 2 cups boiling water.
If you're in a rush, simply add the tub of soup to 2 cups boiling water. Bring soup back to a boil, then turn down and simmer for up to 30 minutes, stirring frequently. Al likes to add a can of coconut milk at the 30 minute mark. Add chicken or prawns.
Add salt and pepper to taste. Enjoy with toast or baguettes!
If you have time, prepare your chicken how you like it. We like chicken breasts, but drumlets soaking in this tasty soup would take this over the top! As always, add the soup to 2 cups boiling water. Bring back to a boil and then simmer for 30 minutes. Add your chicken at the 15 minute mark, you may have to increase the temperature to keep your simmer.
At 30 minutes add your choice coconut milk and squeeze 1/2 a fresh cut lime - into your soup.
Before you begin, soak frozen prawns (or any seafood) in a deep bowl of cold water for 15 minutes. And if you’re not a fan of shrimp, you can easily swap that out for chicken, pork or even tofu for a vegetarian option.
Drain prawns, add to soup; cook until no longer translucent about 5 minutes. At the end, add 1/4 can coconut milk, and squeeze 1/2 a fresh cut lime - into your soup.