HomeFOODCoconut and coriander chicken pasta

Coconut and coriander chicken pasta

Capsicum Culinary Studio – South Africa’s largest chef school – has tasked its chef lecturers to come up with some easy dishes, perfect for the whole family during the current lockdown.

Chef Afzal Mahomed is part of the Capsicum Culinary Studio team in Durban.

Says Chef Afzal about his coriander and coconut tagliatelle: “This is a family favourite – a recipe that is easy to put together and comes out perfectly every time. The subtle sweetness of the coconut cream mellows the heat from the chillies leaving you with a great balance of flavour. Tagliatelle nests are best suited for this recipe however penne and farfalle work just as well. If the budget allows then throw in some de-shelled prawns and you will have your guests talking about this one long after the meal is finished.”

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Coconut and Coriander Chicken Pasta
(Makes 4 servings)


1kg chicken fillets
8 cloves of fresh garlic
2 tsp. fresh ginger
2 sprigs fresh thyme
6 whole red chillies
½ stem lemongrass
2 tbsp. chives
1 tin coconut cream (coconut milk doesn’t do this recipe justice)
4tbsp coconut oil
8 tagliatelle nests
1 whole lemon
Salt and pepper to taste


1. Boil the tagliatelle nests in enough salted water, add olive oil to stop the pasta from sticking. Once strained to toss with additional olive oil and reserve. Ensure the pasta is al dente
2. Cut the chicken fillets into cubes – run under water and allow to adequately drain.
3. Finely chop the garlic, ginger, chillies, lemongrass and thyme.
4. Zest the lemon and squeeze out the juice, reserve for later use.
5. Finely chop chives and reserve for finishing the dish.
6. Heat the oil in a wide-based pot, a notch of butter can be added for extra flavour.
7. Add the garlic, ginger, chillies, lemongrass and thyme and allow flavours to infuse into oil 5-8 min.
8. Add chicken cubes and allow to fry for around eight minutes (or until cooked through).
9. Add lemon zest, salt and coarse black pepper to taste.
10. Add lemon juice to the pan, this should also allow for deglazing of the pan. Cook for 5min
11. Add coconut cream into the pan and allow to come to a simmer, adjust to desired consistency using residual water from the can.
12. Toss the pre-boiled pasta into the sauce and bring to temperature.
13. Serve straight away topped off with chopped chives.

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