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