🥣 Entrée: Spicy Pumpkin & Coconut Soup

A velvety blend of roasted pumpkin and creamy coconut, spiked with a warming hit of habanero chilli. A perfect spicy start to your weekend meal.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp Exotic Chillies Red Habanero Chilli Paste
• 800g pumpkin, chopped
• 400ml coconut milk
• 500ml vegetable stock
• Salt & pepper to taste
• Optional: coriander, pumpkin seeds for garnish

Method:

1. Heat oil in a pot. Sauté onion until soft. Add garlic and chilli paste, cook 1 min.

2. Add pumpkin and coat in the spicy mix. Pour in stock and half the coconut milk.

3. Simmer for 20–25 mins or until pumpkin is tender.

4. Blend until smooth. Stir in remaining coconut milk.

5. Serve with a swirl of reserved coconut milk and garnishes.

🍛 Main Course Options

Option 1: Habanero Glazed Chicken with Coconut Rice & Corn Salsa

Sweet, sticky and spicy chicken thighs served with fragrant coconut rice and bright, charred corn salsa.

Ingredients:

• 4 chicken thighs
• 2 tbsp Exotic Chillies Red Habanero Chilli Paste
• 2 tbsp honey, 1 tbsp soy sauce, juice of ½ lime
• 1 cup jasmine rice, 1 cup coconut milk
• 2 grilled corn cobs, 1 tomato, 1 red onion
• Fresh coriander, lime juice

Method:

1. Marinate chicken in chilli paste, honey, soy, lime juice, salt & pepper (30 mins or overnight).

2. Grill or bake chicken at 200°C for 25–30 mins, basting halfway for sticky glaze.

3. For salsa, mix all ingredients in a bowl.

4. For rice, combine rice, water, coconut milk & salt. Bring to boil, cover and simmer 15 mins.

5. Serve chicken over rice with corn salsa on the side.

Coconut Rice:

1. Rinse 1 cup of jasmine rice under cold water until it runs clear.

2. In a saucepan, combine the rice with 1 cup coconut milk, 1 cup water, and a pinch of salt.

3. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.

4. Remove from heat and let rest with the lid on for 5 minutes. Fluff with a fork before serving.

Option 2: Spiced Eggplant & Chickpea Stir Fry (Vegetarian)

A rich, meat-free stir fry with smoky eggplant, protein-rich chickpeas and a spicy habanero kick.

Ingredients:

• 1 large eggplant, diced
• 1 can chickpeas (drained)
• 1 tbsp soy sauce, 1 tbsp honey (or agave), juice of ½ lime
• 1 tbsp Exotic Chillies Red Habanero Chilli Paste
• 1 cup jasmine rice, 1 cup coconut milk
• Optional garnish: toasted cashews, spring onions

Method:

Coconut Rice:

1. Rinse 1 cup of jasmine rice under cold water until it runs clear.

2. In a saucepan, combine the rice with 1 cup coconut milk, 1 cup water, and a pinch of salt.

3. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.

4. Remove from heat and let rest with the lid on for 5 minutes. Fluff with a fork before serving.

Eggplant & Chickpea Stir Fry:

1. Heat 1 tbsp of oil in a large non-stick pan or wok over medium-high heat.

2. Add diced eggplant (approx. 1 large eggplant) and cook for 5–7 minutes, stirring occasionally, until browned and softened. You may need to add a little more oil as eggplant absorbs quickly.

3. Add 1 drained can of chickpeas and stir through.

4. In a small bowl, mix:

   • 1 tbsp Exotic Chillies Red Habanero Chilli Paste

   • 1 tbsp soy sauce

   • 1 tbsp honey (or agave syrup for vegan)

   • Juice of ½ lime

   • Splash of water to loosen (optional)

5. Pour the sauce into the pan. Toss everything to coat well and cook for another 3–4 minutes, letting the sauce reduce and caramelise slightly.

6. Taste and adjust with more lime or soy as needed.

To Serve:

• Spoon the coconut rice onto plates.

• Top with the spiced eggplant and chickpeas.

• Garnish with toasted cashews, fresh coriander, and sliced spring onions for crunch and freshness.

🍫 Dessert: Dark Chocolate Habanero Pots

A rich and decadent finish—velvety dark chocolate balanced with a subtle yet satisfying chilli heat.

Ingredients:

• 200g dark chocolate (70% cocoa)
• 300ml thickened cream
• 1 tbsp Exotic Chillies Red Habanero Chilli Paste
• 1 tsp vanilla extract, 1 tbsp caster sugar
• Pinch of sea salt
• Optional: whipped cream, chilli flakes, chocolate shavings

Method:

1. Heat cream gently in a saucepan until just simmering.

2. Remove from heat, stir in chilli paste, sugar, vanilla and salt.

3. Add chocolate and let sit 1 min, then stir until smooth.

4. Pour into ramekins or small glasses. Chill at least 2 hours.

5. Garnish before serving.