Red Coconut Chilli Stew


  • 1 dozen prawns or 500g diced chicken breast
  • 1 x 400g tin tomatoes
  • 2 x red capsicums, diced
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tbs Cobra Chilli Habanero Chilli Sauce
  • 1 400ml tin coconut milk
  • Juice of 1 lime
  • Himalayan salt to taste
  • Coconut oil, for cooking


  1. Heat 1tbs of coconut oil in a large pot over medium heat. Add the diced onion, red capsicum, garlic and spices and sauté for 5 minutes, or until softened.
  2. Add the chicken, if using, and brown for 5 minutes.
  3. Add the tinned tomatoes, bring to a simmer and simmer for 10 minutes.
  4. Add the Cobra Chilli Habanero Chilli Sauce and coconut milk.
  5. Bring to a simmer again, then add the prawns (if using) or, and simmer until just cooked through.
  6. Remove the pot from the heat, add the lime juice, and adjust to taste with more lime or chilli sauce.