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30 Minute Meal Garlic & Coconut Chicken Curry

30 Minute Meal: Garlic Coconut Chicken Curry

Course Main Course
Cuisine asian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.