• 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

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

Rate and Review

3 Ratings

Reviews (3)

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.

Kiri's Review | Rating

Really nice and easy to make