Auntie Ang's Coconut Curry

We love hearing suggestions from customers about ways to cook our curries differently, and this one is a winner! Try coconut milk in our mild Auntie Ang’s chinese curry and you’ll have a whole new dish! We wanted to add heat so chopped some small green chillies very finely, and we used bamboo shoots - the big chunky tinned variety, not the thin strips - and a red pepper with our chicken. Note we’ve doubled the soy sauce and rice wine quantities from the original version. serves 4-6

• 1 carton Auntie Ang’s Chinese curry

• 2 tbsp oil

• 150ml ‘secret sauce’

• 1 tin coconut milk

• 2 tbsp each soy sauce and rice wine

• 3 small chillies, finely chopped (optional)

• 1 red pepper, sliced

• 700g chicken breat, sliced thinly

• 200g bamboo shoots or cooked new potatoes, cut into bite-sized pieces

1. Fry the spices and optional chillies in the oil until fragrant.

2. Add the ‘secret sauce’, coconut milk, soy sauce and rice wine and bring to the boil. Simmer for at least half an hour.

3. Add the red pepper and bamboo shoots and cook for about 10 minutes before adding the chicken.

4. Serve with rice once the chicken is cooked.