Quick & Easy

Sugar Snap Peas & Mango Curry


This dish delivers a light and fruity taste while retaining the depth and flavour of an authentic curry

Prep time:10 mins

Cook time:10 mins

Serves: 4


  • 1 teaspoon peanut oil
  • 500g diced chicken thigh
  • ½ x 210g jar Five Tastes Thai Green Curry Paste
  • 270ml can coconut milk
  • ½ cup water
  • 2 teaspoon fish sauce
  • 1 teaspoon sugar
  • 100g sugar snap peas
  • 1 ripe mango, sliced
  • Juice of ½ lime


Step 1

Heat oil in non stick pan or wok and cook chicken for 3 minutes.

Step 2

Reduce heat and add Five Tastes Curry Paste, cook for 1 minute or until fragrant.

Step 3

Add coconut milk, water, fish sauce and sugar, simmer for 3-5 minutes until liquid is slightly reduced. Add sugar snap peas and cook for a further 1 minute.

Step 4

Remove from heat and stir through mango and lime juice. Serve immediately garnished with coriander.

Tasty Tip!

Lime juice is added after removing from heat to avoid cooking that can result in a bitter aftertaste.

Sugar Snap Peas  Mango Curry
Average user rating:
  • 4

Featured in this recipe

  • Thai Green Curry Paste

    Thai Green Curry Paste

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