500g chicken thigh fillets, trimmed of fat, then cubed
1 Tbsp white sugar
1 Tbsp fish sauce
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.
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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.
What do I need?
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