The subtle sweetness of lychees makes a great combo with traditional curry.
- 1 teaspoon olive oil
- 3 tablespoons green curry paste
- 500ml coconut milk
- 2 boneless skinless chicken breasts
- 2 kaffir lime leaves finely chopped
- 2 tablespoons fish sauce
- 1½ teaspoons honey
- ¾ cup of lychees
- 1 tablespoon coriander
- 1 tablespoon chopped red chillies
Cut the chicken breasts into small pieces.
Cut into the top of each lychee and remove the outer shell. Cut each lychee into thirds, peeling each section off the seed. Set aside.
Place 1 teaspoon olive oil in a frying pan on medium heat. Once hot add the green curry paste and stir it around the pan.
Lower the heat to medium low and add the coconut milk to the pan, stirring until combined with the curry paste and the mixture begins to boil. Add the chicken to the liquid and allow the chicken to cook for 4-5 minutes (6-7 minutes if chicken pieces are larger)
Add the kaffir leaves, fish sauce and honey to the pan and stir. Taste and season accordingly.
Add in the lychee and red chillies and allow the curry to simmer for 3-4 more minutes.
Remove form the heat, top with fresh coriander and serve with rice.
Recipe Courtesy of Every Last Bite