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Coconut & Mango Red Chicken Curry
There’s no need to go out for a great Thai curry when creating your own at home is so simple. Here's a clever way to add a sweet & fruity flavour to your homemade curry.
Makes 4
Prep Time 10 minutes
Cook Time 30 minutes
Easy
Ingredients
1 Tbsp vegetable oil
4 large garlic cloves, finely chopped
1 medium onion, finely chopped
1 Tbsp Gregg's Red Curry Paste
½ tsp turmeric
400ml coconut milk
250ml Golden Circle Mango Nectar juice
500g chicken thigh fillets, trimmed of fat, then cubed
1 Tbsp white sugar
1 Tbsp fish sauce
water
To Serve:
1 large tomato, chopped
½ Lebanese cucumber, sliced
Fresh coriander leaves
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
1. Heat oil in a wok over medium heat and cook garlic, onion, curry paste and turmeric for 2 minutes. Add coconut milk and Golden Circle Mango Nectar. Reduce heat to low, add chicken and simmer for 20-25 minutes. Step 2
2. Add sugar and fish sauce. Step 3
To Serve: garnish with tomato, cucumber and fresh coriander leaves and serve with steamed rice or cooked angle-hair noodles. Tips
What do I need?
Select All
1
1 Tbsp vegetable oil
2
4 large garlic cloves, finely chopped
3
1 medium onion, finely chopped
4
1 Tbsp Gregg's Red Curry Paste
5
½ tsp turmeric
6
400 ml coconut milk
7
250 ml Golden Circle Mango Nectar juice
8
500 g chicken thigh fillets, trimmed of fat, then cubed
9
1 Tbsp white sugar
10
1 Tbsp fish sauce
11
water
12
To Serve:
13
1 large tomato, chopped
14
½ Lebanese cucumber, sliced
15
Fresh coriander leaves
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