Go Back Email Link
Print Recipe

Garlic Coconut Chicken Curry with Homemade Roti

Servings: 4 people

Ingredients

Curry

  • 1 tbs olive oil
  • 15g (1 tbs) butter
  • 600g (21 oz) chicken breast (sliced)
  • 1 tsp fresh ginger (very finely chopped or grated)
  • 4 cloves garlic (finely chopped)
  • 1 tbs sweet chilli sauce
  • 2 tbs soy sauce
  • 1 small jar (approximately 100g / 3.5 oz) red Thai paste
  • ¼ tsp turmeric
  • 500g (17½ oz) frozen mixed veg (wok mix)
  • 400ml (14 oz) coconut milk

Instructions

  • 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 and a side of roti or naan.

Notes

 
I have converted metric measurements (grams and ML) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.
QR Code linking back to recipe