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Coconut & Mango Red Chicken Curry
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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
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

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
400 ml coconut milk
250 ml Golden Circle Mango Nectar juice
500 g 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
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