Coriander and Coconut Tagliatelle: Recipe - Chef - Chef Afzal MahomedCapsicum Culinary Studio has tasked its chef lecturers to come up with some easy dishes, and here we have Coriander and Coconut Tagliatelle by Chef Afzal Mahomed (pictured left) from the 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.”

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 lemon grass
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

Coriander and Coconut Tagliatelle: Recipe Method:

1. Boil the tagliatelle nests in enough salted water, add olive oil to stop pasta from sticking. Once strained 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, lemon grass and thyme.
4. Zest the lemon and squeeze out 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, lemon grass 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 course black pepper to taste.
10. Add lemon juice to pan, this should also allow for deglazing of the pan. Cook for 5min
11. Add coconut cream into pan and allow to come to a simmer, adjust to desired consistency using residual water from can.
12. Toss the pre boiled pasta into sauce and bring to temperature.
13. Serve straight away topping off with chopped chives.