Thai green chicken curry with lychees
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
3 tsp
Skinless chicken breast
500 g, cut into 3cm pieces
Brown onion
1 medium, cut into wedges
Green curry paste
1 tbs
Kaffir lime leaves
2 individual, fresh
Light canned coconut milk
400 ml
Pumpkin
800 g, kent pumpkin, unpeeled, cut into 8 wedges
Fish sauce
1 tbs
Lychee(s)
20 individual, 20 x individual lychee
Fresh coriander
½ cup(s), coriander leaves
Lime(s)
1 medium, wedges
Instructions
1
Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, stirring, for 2–3 minutes or until browned. Transfer to a bowl.
2
Add onion, curry paste and lime leaves to same pan and cook, stirring, for 1 minute or until fragrant. Add coconut milk and pumpkin and bring to the boil. Reduce heat and simmer, uncovered, turning pumpkin once, for 10 minutes or until pumpkin is almost tender.
3
Add chicken and fish sauce and cook, uncovered, for 5 minutes or until chicken and pumpkin are cooked through. Add lychees and cook for 1 minute or until warmed through. Top curry with coriander and serve with lime wedges.
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.