Now this is a super yummy and easy curry that changes slightly each time I make it. It is a bit like Tom ka Gai soup but not as strong and it’s with rice.
1 tin of coconut milk
2 cloves of garlic
ENG- Chop the onion finely and cook it until soft. Then add the garlic. After 3 minutes add water and some vegetable stock. Put the chicken in the mixture and let it cook. Once the water level’s gone down, add the coconut milk, chilli pepper and finely chopped ginger. Boil some rice in another saucepan, which will thicken out the dish. Before the rice is almost done, add chilli oil to your taste and throw in the frozen peas. You can then serve the soup over a bed of rice or mix the rice into the soup before serving.