Thai Red Chicken and Pineapple Curry with Lychee

Thai Red Chicken and Pineapple Curry with Lychee

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, October 14, 2018.



  • 1 cup jasmine rice
  • 1½ cups water


  • ½ brown onion
  • 1 makrut lime leaf
  • 300g chicken breasts
  • ½-1 Tbsp red curry paste
  • 200ml coconut milk
  • ½ cup From My Kitchen chicken broth
  • 1 can pineapple pieces, drained
  • 1/3 bag baby spinach
  • 1 Tbsp lemon juice
  • 2 tsp fish sauce

To Serve

  • ½ telegraph cucumber
  • 3 Tbsp coriander leaves
  • 25g freeze dried lychees

Have Handy

  • olive oil
  • pepper
  • salt


  1. Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Cook curry Finely dice onion and thinly slice makrut lime leaf. Pat chicken dry and slice into 1cm strips. Heat a drizzle of oil in a large fry pan on medium heat. Cook onion and makrut leaf for 2-3 minutes, until soft. Add curry paste and half the coconut milk. Cook for about 30 seconds, stirring constantly, until fragrant.
  3. Simmer curry Add remaining coconut milk, chicken broth and pineapple. Bring to a simmer and cook for about 5 minutes, until sauce has thickened slightly. Add chicken and cook for 4-5 minutes, until chicken is cooked through.
  4. Finish curry When chicken is cooked, remove curry from heat and stir through spinach to wilt. Add lemon juice and fish sauce and season to taste.
  5. Prep cucumber Cut cucumber into 1cm batons.
  6. Serve rice topped with curry, coriander and crushed lychees, then place cucumber on the side.

Nutritional Information

Energy 2118 kj
506 kcal
Protein 32.5g
Carbohydrate 56.6g
Fat 16.5g