Thai green chicken curry with lychees
Skinless chicken breast
500 g, cut into 3cm pieces
1 medium, cut into wedges
Green curry paste
Kaffir lime leaves
2 individual, fresh
Light canned coconut milk
800 g, kent pumpkin, unpeeled, cut into 8 wedges
20 individual, 20 x individual lychee
½ cup(s), coriander leaves
1 medium, wedges
- 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.
- 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.
- 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.