Red curry with the cool taste of lychee throughout is surprisingly refreshing during summer - especially with lots of fresh coriander added at the end.
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
| Prep Time: | 10 mins |
| Cooking Time: | 30 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner | |
Print version
Email recipe
More recipes
Previous page
| 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 |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
