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Creamy roasted red pepper coconut sauce - dairy free


Red pepper sauce

  • 1/2 can coconut milk (chilled) scoop the thick part from cold can and some of the milk too to help blend.
  • 1 whole red pepper roasted
  • 1/2 the juice of a lemon (optional)


  • 1 whole chicken breast sliced into thinner pieces
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper go crazy with the spices if you want!


  • 3 large potatoes
  • 3 tablespoons coconut milk
  • 1/2 teaspoon salt
  • 1/2 a squeeze of lemon


Red pepper sauce

  1. Roast pepper in the oven until it gets black in certain places (not burnt though). You can also just use roasted peppers from a jar.

  2. Add the roasted peppers into a blender with the coconut milk. Add more coconut milk if you want it very runny.

  3. Pour on to a pan with chicken or if by it's self a lilttle olive oil for a couple mins until it bubbles and thickens. If it gets too thick, just add more coconut milk. Squeeze lemon juice on top and you are done.

Mash potatoes

  1. Peal potatoes (I do not bother peeling!) and chop into small cubes, the smaller the cubes the quicker they cook.

  2. Boil potatoes on high while the chicken is being made (around 10 mins).

  3. Once cooked, drain and mash. Taste and add more salt and pepper if needed.

  4. Add the coconut milk and mash again until super creamy. Add a huge squeeze of lemon to finish off.


  1. Fry up garlic in a pan with olive oil and add chicken

  2. Slice up chicken in to thin strips and season with salt and pepper.

  3. Add the chicken in the pan and fry until cooked and browned on both sides.

  4. Add the red pepper sauce and pop a lid on it while it bubbles and thickens up. This takes a couple of minutes. Squeeze a nice amount of lemon on top, garnish with coriander and that it is.