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.
Makes 4 servings
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