Chicken & Lychee Thai Curry

Cook Time 35 minutes

Servings 4


2 tsp canola oil
1 medium red onion, sliced
1 medium red capsicum, sliced
200g button mushrooms, quartered
2 tbs red curry paste
2 cups (500ml) chicken stock
520g lean chicken breast fillets,  fat trimmed, cut into 3cm pieces
200g green beans, cut into  3cm lengths
100g sugar snap peas
1 tbs coconut milk powder
16 fresh lychees, peeled, pitted
1 large fresh green chilli, thinly sliced
2 green shallots, thinly sliced diagonally


Heat oil in a large saucepan. Add onion, capsicum and mushrooms and cook, stirring, for 3–5 minutes or until soft. Add curry paste and cook, stirring, for 1 minute or until fragrant. 

Add stock and bring to the boil. Add chicken and simmer for 4 minutes. Add green beans and sugar snap peas and simmer for 3–4 minutes or until chicken is cooked through. Stir in coconut milk powder and lychees and cook for 1 minute or until heated through.

Serve curry sprinkled with chilli and green shallots.


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