Thank you to Sarah Watts for this recipe. It is great for adding to soups, etc, as you can give more to those who like spicy food and leave it off for those who don't.
Ingredients
1 chilli, sliced in rings
1 clove garlic, sliced
2" piece of ginger, shredded
½ can coconut milk
Method
Fry the chilli, garlic and ginger in oil until starting to crisp. Add the coconut cream and bring to the boil, then simmer for 15 mins or so until reduced, stirring occasionally.
