Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) NZ$60. Offer ends 30/12/24. See terms.
Join now
Photo of Chicken and lychee Thai curry by WW

Chicken and lychee Thai curry

2
Points®
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 string 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.

You might like

You might like