Published Saturday, 30 January, 2010 by Kira Elyse
1. Cook curry paste in a medium saucepan until fragrant
2. Add pumpkin soup, coconut milk and stock to the curry paste. Stir, and bring to the boil, until slightly thickened
3. Stir in shredded, cooked barbequed chicken before serving.
It's not the quickest recipe we have on www.studentrecipes.com, but it sure looks heavenly! studentrecipes.com/recipes/desserts/devils-food-cake