Coconut & Mango Red Chicken Curry

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.

  • Serves 4
  • Prep Time
  • Cook Time
  • 1 Tbsp vegetable oil
  • 4 large garlic cloves, finely chopped
  • 1 medium onion, finely chopped
  • 1 Tbsp 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

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.

Made With

You might also like

Chicken Teriyaki Stir-Fry

Chicken Teriyaki Stir-Fry
Chicken with Mustard Crème Fraiche

Chicken with Mustard Crème Fraiche
Country Chicken Casserole

Country Chicken Casserole
Creamy Smoked Chicken and Chive Fettuccine

Creamy Smoked Chicken and Chive Fettuccine

Rate and Review

2 Ratings

Log in or create a user account to comment.

Reviews (2)

Rebekah Stewart's Review | Rating

So easy to make and delicious. A bit on the sweet side but it would be good for people who don’t like a hot curry but still want a lot of flavour.

Justine's Review | Rating

A bit sweet but good if you have young ones. I didn't add sugar. It was sweet enough.