Lottie’s chicken and coconut curry

Lottie’s chicken and coconut curry

From Pasta to Pancakes
Claire Peters

My friend Lottie invited quite a few of us round one night and stunned us all with this absolute winner. A recipe for success, it was not only utterly delicious, but it also fuelled us with energy to party into the early hours.


Quantity Ingredient
4 tablespoons sunflower oil
6 garlic cloves, peeled, chopped finely and crushed
4 spring onions, chopped finely
3 cm piece ginger, peeled and chopped
5 tablespoons mild curry paste
6 skinless chicken breasts, sliced into strips
1 red pepper, deseeded and chopped
3 x 400 ml cans coconut milk
150ml chicken stock, (optional)
200g frozen peas
1 red onion, peeled and finely chopped


  1. Heat the oil over a high heat in a large wok or saucepan.
  2. Add the garlic, spring onions, red onion and ginger, turn the heat down to medium and fry for 2 minutes.
  3. Up the heat a bit to medium-high, stir in the curry paste and fry for 1 minute.
  4. Reduce the heat to medium and add the chicken breasts and red pepper, followed by the coconut milk.
  5. Bring this to the boil by upping the heat to high. Then reduce the heat to medium again to maintain a steady simmer. Simmer for 7–10 minutes, then check your chicken is cooked by cutting open one of the slices to make sure that it’s all white with no sign of pink flesh.
  6. Taste, and if it’s too intensely coconutty for your liking, add the chicken stock. It’s totally up to you.
  7. Last, add the frozen peas and cook for 3 minutes until they are soft. Serve immediately.

Optional extras:

  • Well, you could add some potatoes, or sweet potatoes. Butternut squash would be delicious too.


  • This will keep in the fridge for up to 2 days. Reheat it slowly in a pan until piping hot, if it seems too dry add 50 ml chicken stock. Try serving it with noodles this time.

Serving suggestions:

  • Serve sprinkled with coriander or parsley alongside some basmati rice and maybe some poppadoms, if you wish.
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