Photo of Chicken and lychee Thai curry by WW

Chicken and lychee Thai curry

4
3
3
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
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 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.

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