Chicken and lychee Thai curry
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Make the most of seasonal fresh fruit with a curry that will tantalise the palate.
Ingredients
Canola oil
2 tsp
Red onion
1 medium, sliced
Red capsicum
1 medium, sliced
Mushrooms
200 g, quartered (button)
Red curry paste
2 tbs
Chicken stock
2 cup(s), (500ml)
Skinless chicken breast
500 g, (520g fat trimmed), cut into 3cm pieces
Green string beans
200 g, cut into 3cm lengths
Sugar snap peas
100 g
Powdered coconut milk
1 tbs
Lychee(s)
16 individual, peeled, pitted
Fresh green chilli
1 whole, thinly sliced
Green shallot(s)
2 individual, thinly sliced diagonally
Instructions
1
Heat oil in a large saucepan. Add onion, capsicum and mushrooms and cook, stirring, for 3-5 mins or until softened. Add curry paste and cook, stirring, for 1 min or until fragrant.
2
Add stock and bring to the boil. Add chicken and simmer for 4 mins. Add beans and sugar snap peas and simmer for 3-4 mins or until chicken is cooked through. Stir in the coconut milk powder and lychees and cook for 1 min or until heated through. Serve sprinkled with chilli and shallots.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.