Garlic Coconut Chicken Curry with Homemade Roti



This super simple garlic coconut chicken curry was first published on The Culinary Jumble (my previous blog) in January 2019. The recipe and images have not been changed.

Anybody else finding it hard, after all the merriment of the holidays, to think about real food again? I know I am. Delicious, simple, wholesome food that doesn’t take an age to make, using regular cupboard staples. Not much to ask for it, is it?

Well, actually, it’s not much to ask for at all. This gorgeous 30 minute garlic coconut chicken curry is all that and more.

What’s even simpler is that you don’t need to stand for hours peeling and chopping vegetables. Nope. You can throw in a bag of frozen wok mix and you’re good to go.

I have to confess that I’ve not used frozen wok vegetables for a long time. Years, in fact. But I saw some in my local supermarket a while back, picked them up, bunged them in the freezer and totally forgot all about them.

Looking for a simple, quick meal, they called to me from the freezer. And you know something? I am the queen of fresh vegetables but never will I stand and chop stick thin vegetables again. Ever.

The hardest work involved is frying up some ginger, garlic and chicken. The rest is child’s play.

I served mine with rice and a side of roti (traditional Thai bread) but the bread is optional and you can swap out rice for noodles.

Garlic Coconut Chicken Curry with Homemade Roti

Servings 4 people



  • 1 tablespoon olive oil
  • 15g butter
  • 600g chicken breast (sliced)
  • 1 teaspoon fresh ginger (very finely chopped or grated)
  • 4 cloves garlic (finely chopped)
  • 1 tablespoon sweet chilli sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon red Thai paste
  • ¼ teaspoon turmeric
  • 500g frozen mixed veg (wok mix)
  • 400ml coconut milk

Roti (optional)

  • 175g flour (see notes)
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon vegetable oil
  • ½ teaspoon baking powder
  • 60ml milk
  • 60ml water



  • Heat the oil and butter together in a large pan and fry the chicken for a couple of minutes (until no longer pink but not quite cooked through).
  • Add the ginger and garlic and fry for a further two minutes or so.
  • Stir in the sweet chilli sauce, soy sauce, Thai paste and turmeric and cook for one more minute.
  • Throw in the mixed vegetables and then the coconut milk and cook until the chicken is done (around 15 minutes). Serve with noodles or rice. Enjoy!


  • This recipe is not mine, but comes from Cook with Kushi. Please refer to their recipe for instructions.


The original recipe calls for all-purpose flour, but I used spelt flour


Garlic Coconut Chicken Curry with Homemade Roti

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