Ingredients
• 2 tbsp red curry paste
• 1 tbsp lemongrass, finely chopped
• 1 tbsp curry leaves, finely chopped
• 1 tbsp coriander, finely chopped
• 1 tub of Chris’ Down 2 Earth Sweet Potato & Harissa Hommus dip
• 1 cup reduced-fat coconut milk
• 1 BBQ chicken, shredded
• Steamed rice, to serve
Method
Spoon curry paste into a preheated fry pan and cook through.
Add chopped herbs and stir for 1 minute.
Add tub of Chris’ Down 2 Earth Sweet Potato & Harissa Hommus dip (or something similar) and coconut milk to the frypan and stir until combined.
Allow to gently simmer for 5 minutes.
Spoon a generous amount of the curry sauce into individual bowls, topping with the shredded BBQ chicken and coriander to garnish.
Serve immediately with steamed rice.