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Photo of Chicken and lychee Thai curry by WW

Chicken and lychee Thai curry

Total Time
35 min
20 min
15 min
Make the most of seasonal fresh fruit with a curry that will tantalise the palate.


Canola oil

2 tsp

Red onion

1 medium, sliced

Red capsicum

1 medium, sliced


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


16 individual, peeled, pitted

Fresh green chilli

1 whole, thinly sliced

Green shallot(s)

2 individual, thinly sliced diagonally


  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.