Recipes by Di Swann
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.
2. Add sugar and fish sauce.
To Serve: garnish with tomato, cucumber and fresh coriander leaves and serve with steamed rice or cooked angle-hair noodles.