Serves 4
Ingredients
3 tsp olive oil
500g skinless chicken breast cut into 3cm pieces
1 medium brown onion, cut into wedges
1 tbs Thai green curry paste
2 fresh Kaffir lime leaves
400ml Light coconut milk
800g pumpkin unpeeled, cut into 8 wedges
1 tbs fish sauce
20 lychees
½ cup chopped fresh coriander
1 medium limes, cut into wedges
Instructions
- Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, stirring, for 2–3 minutes or until browned. Transfer to a bowl.
- Add onion, curry paste and lime leaves to same pan and cook, stirring, for 1 minute or until fragrant. Add coconut milk and pumpkin and bring to the boil. Reduce heat and simmer, uncovered, turning pumpkin once, for 10 minutes or until pumpkin is almost tender.
- Add chicken and fish sauce and cook, uncovered, for 5 minutes or until chicken and pumpkin are cooked through. Add lychees and cook for 1 minute or until warmed through. Top curry with coriander and serve with lime wedges.
Notes
SERVING SUGGESTION: Steamed snow peas and brown rice.
TIPS: To prepare fresh lychees, peel off the skin and use a small, sharp knife to cut a slit in the fruit to reveal the stone. Use the tip of the knife to dig out the stone. Add it: 150g green beans with chicken in Step 3. Swap it: Lychees for firm fresh mango (coarsely chopped).