Thai Red Chicken and Pineapple Curry with Lychees

Thai Red Chicken and Pineapple Curry with Lychees

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 28, 2017.
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Lychees add a great pop of flavour and sweetness, complementing this dish perfectly.

Ingredients

JASMINE RICE

  • 1 cup jasmine rice
  • 1½ cups water
  • ½ teaspoon salt

THAI RED CHICKEN AND PINEAPPLE CURRY

  • 1 brown onion, finely diced
  • ½-1 tablespoon Thai red curry paste
  • 1 can coconut milk (shake well before opening)
  • 2 makrut lime leaves, central stems removed and leaves thinly sliced
  • 1 stalk lemongrass, bottom 3cm and outer layer removed then thinly sliced
  • 1 can pineapple pieces, drained
  • 300g chicken breast, sliced into 1cm-thick strips
  • ½ bag baby spinach leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons fish sauce

TO SERVE

  • 1 Lebanese cucumber
  • 3 tablespoons chopped coriander leaves and stalks
  • ½ lemon, cut into wedges (optional)
  • 25g freeze-dried lychees, lightly crushed

Steps

  1. Combine all rice ingredients in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. Heat a drizzle of oil in a large fry-pan or wok on medium heat. Cook onion for about 3 minutes, until softened. Add curry paste and ¼ cup of coconut milk and cook for about 1 minute, stirring constantly with a wooden spoon, until fragrant and bubbling.
  3. Add remaining coconut milk, makrut lime leaves, lemongrass and pineapple. Bring to a simmer and cook, uncovered, for about 8 minutes, until sauce has thickened slightly.
  4. While curry is simmering, prepare veggies. Thinly slice spinach; cut cucumber into sticks, about 1cm x 5cm; roughly chop coriander; cut lemon half into wedges. Set all aside.
  5. Add chicken to curry and cook for 4-5 minutes, or until chicken is just cooked through. Add spinach and stir until wilted. Remove from heat, stir though lemon juice and fish sauce and season to taste with salt and pepper.
  6. spoon ¾ cup jasmine rice onto each plate. Top with Thai red chicken and pineapple curry, garnish with coriander and squeeze over extra lemon juice from wedges (if using). Sprinkle over freeze dried lychees and serve cucumber on the side.

Nutritional Information

Energy 2664 kj
637 kcal
Protein 34.1g
Carbohydrate 55.9g
Fat 30.9g