I used extra virgin coconut oil to saute the veggies in and sprinkeld curry as I went. Also, presauteed my chicken cubes in a seperate small skillet with coconut oil and curry. I really like coconut and curry together so I upped the curry in the flour /curry mix and added some as I went, here also, I added 1 small dash of cayenne pepper. After the 1/2 hr broth boil(didn't have broth, so I used 4 seasoned bouilllon cubes and 4C water because of this, I Omitted the salt, pepper and thyme), I threw in a handfull of unsweetened coconut flakes and the other called for ingredients for this point.
This really does get better the longer it simmers. Just make sure to keep stirring from the bottom, as the flour will continue to thicken the soup. The curry really kicks in as it cooks.
I mixed unsweetened coconut milk with half and half for the cream mix-in and it really added a nice final touch.
Very very good recipe as is. You don't really have to do anything to the orig recipe, I just always add my own touches.
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I used extra virgin coconut oil to saute the veggies in and sprinkeld curry as I went. Also,...