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Photo of Thai green chicken curry with lychees by WW

Thai green chicken curry with lychees

Total Time
40 min
15 min
25 min


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


800 g, kent pumpkin, unpeeled, cut into 8 wedges

Fish sauce

1 tbs


20 individual, 20 x individual lychee

Fresh coriander

½ cup(s), coriander leaves


1 medium, wedges


  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.


SERVING SUGGESTION: Steamed snow peas and brown rice. TIPS: To prepare fresh lychees, peel off the skin and use a small, sharp knife to cut a slit in the fruit to reveal the stone. Use the tip of the knife to dig out the stone. Add it: 150g green beans with chicken in Step 3. Swap it: Lychees for firm fresh mango (coarsely chopped).