Coconut and 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.

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How to Cook

  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.
  3. To Serve: garnish with tomato, cucumber and fresh coriander leaves and serve with steamed rice or cooked angle-hair noodles.


  • 1 tablespoon Vegetable Oil
  • 500 g Chicken Thigh Fillets (Trimmed of fat, then cubed)
  • 1 - 2 teaspoons Gregg's Crushed Garlic
  • 1 Medium Onion (finely chopped)
  • 1 tablespoon Gregg's Red Curry Paste
  • ½ teaspoon Gregg's Ground Turmeric
  • 400 ml Coconut Milk
  • 250 ml Golden Circle Mango Nectar Juice
  • 1 tablespoon White Sugar
  • 1 tablespoon Fish Sauce

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