Free Healthy Recipe - Chicken and Lychee Red Curry

Dairy free, Low GI

Red curry with the cool taste of lychee throughout is surprisingly refreshing during summer - especially with lots of fresh coriander added at the end.

1 tbsp olive oil
¼ cup Thai basil, roughly chopped
500 grams chicken breast, cubed
2 tbsp red curry paste
1 red capsicum cut into strips
2 Kaffir lime leaves finely sliced
1 400ml can coconut milk
3 tbsp fish sauce
½ cup water
½ lime juiced
300 grams lychees, peeled and stones removed
250 grams sugarsnap peas
1 bunch coriander

Heat the oil in a deep frying pan and add the basil. Cook for a minute until the basil darkens in colour and stir in the chicken for approximately 4 minutes to brown on each side.

Add the red curry paste with the capsicum and kaffir limes leaves and cook for a further 4 minutes.
Add the coconut milk, fish sauce, water, lime juice and lychees and slowly bring the pan to the boil. Reduce the heat to simmer for 10 minutes. Add the sugar snap peas and cook for a further 5 minutes before serving.
Serve with brown rice or quinoa with a generous handful of fresh coriander over the top.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 30 mins
Ready in: 40 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 2086 kj
Calories 499 kcal
Fat 30.9 g
Saturated Fat 16.8 g
Total Carbohydrate 20.6 g
Total Protein 33.2 g
Fibre 5.4 g

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