Thai Red Curry Chicken with Lychee Fruit

Thai Red Curry Chicken with Lychee Fruit
  • Prep Time: 10
  • Total Time: 20
  • Servings: 4

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About this Recipe



2 tbsp (30 mL) Vegetable oil
3 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces
2-3 tbsp (30-45 mL) Thai red curry paste
1 tsp (5 mL) Lime zest
1 2/3 cup (400 mL) Coconut cream
1 tbsp (30 mL) Fish sauce
1 tsp (5 mL) Brown sugar
1/2 tsp (2 mL) Black pepper
1 (19 oz/540 mL) Can lychee fruit, drained
1 (8 oz/227 mL) Can bamboo shoots
1-2 Fresh Thai chilies, seeded and finely chopped
1/3 cup (80 mL) Fresh basil or Thai basil


HEAT oil in a large skillet over medium-high heat. Add chicken and cook for 6 to 7 minutes until brown on all sides and internal temperature has reached 165°F (74°C). Add curry paste and lime zest; stir until fragrant, about 30 seconds.

ADD ½ the coconut cream; cook stirring 1-2 minutes or until it begins to simmer. Stir in remaining coconut cream, fish sauce, brown sugar, black pepper, lychee fruits, bamboo shoots, chilies and basil. Heat for 1 to 2 minutes.


Serve piping hot over basmati or jasmine rice. Garnish with fresh basil.

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