30 Minute Meal: Garlic Coconut Chicken Curry

This super simple garlic coconut chicken curry takes less than 30 minutes to whip up.

30 Minute Meal Garlic & Coconut Chicken Curry

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 (not as in the demented doll, but easy as pie).

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.

30 Minute Meal: Garlic Coconut Chicken Curry
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Main Course
Cuisine: asian
Servings: 5 servings
  • 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
  • 1/4 teaspoon turmeric
  • 500g frozen mixed veg (wok mix)
  • 400ml coconut milk
Roti (see notes)
  • 175g flour (I used spelt)
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon vegetable oil
  • ½ teaspoon baking powder
  • 60ml milk
  • 60ml water
  1. 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).

  2. Add the ginger and garlic and fry for a further two minutes or so. 

  3. Stir in the sweet chilli sauce, soy sauce, Thai paste and turmeric and cook for one more minute.

  4. 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!

Recipe Notes

The recipe for the roti is not mine. Please refer to Cook with Kushi for the directions on how to make it. 

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