 | Chicken & Lychee Green CurryAdapted from Every Last Bite.'s Original Recipe; Photo by Chevy Goh |
| • | 1 cup The Perfect Purée Lychee Puree, thawed |
| • | 1 tbsp. olive oil |
| • | 2 tbsp. green curry paste |
| • | 2 5.6 oz. can of coconut milk |
| • | 2 boneless skinless chicken breasts |
| • | 2 Kafir limes leaves |
| • | 2 tbsp. fish sauce |
| • | 1 1/2 tsp. honey |
| • | 1 tbsp. fresh coriander/cilantro |
| • | 2 tsp. cornstarch |
| • | 1 tbsp. red chilies, chopped (optional) |
| Method: | |
| 1. | Cut the chicken breasts into small pieces. |
| 2. | Place 1 tbsp. of olive oil in a frying pan on medium heat, once hot add the green curry paste and stir around the pan. |
| 3. | Lower the heat to medium low and add the coconut milk to the pan stirring until it’s combined with the curry paste and the mixture begins to boil. Add the chicken to the liquid and allow the chicken to cook for 4-5 minutes (6-7 minutes if your chicken pieces are larger). |
| 4. | Add the Kafir leaves, fish sauce and honey to the pan and stir. Taste and season accordingly. |
| 5. | Add the Lychee puree, red chilies and allow the curry to simmer for 3-4 minutes more. |
| 6. | Dissolve cornstarch in a small saucer of cold water, then pour into curry and stir. |
| 7. | Remove from the heat, top with fresh coriander and serve with rice. |
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