Chicken & Lychee Thai Curry

Thai curry with a fruity twist.

Serves: 2 – 4 Prep: Cook:
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Chicken & Lychee Thai Curry


  • 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

Cooking Method:

  1. 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.
  2. 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.
  3. Serve curry sprinkled with chilli and green shallots.

SERVING SUGGESTION: Serve chicken and lychee curry on a bed of steamed jasmine rice

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