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 tbs olive oil
- ¼ cup
- Thai basil, roughly chopped
- 500g chicken breast, cubed
- 2 tbs red curry paste
- 1 red capsicum, cut into strips
- 2 kaffir lime leaves, finely sliced
- 1 large can coconut milk
- 3 tbs fish sauce
- ½ cup water
- ½ lime, juiced
- 300 grams lychees, peeled and stones removed
- 250g snow peas
- 1 bunch of 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 snow 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.
Recipes developed by Judy Davie The Food Coach www.thefoodcoach.com.au