Stewart's Thai Red Curry W/ Lychee Recipe

Name: Stewart's Thai Red Curry W/ Lychee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g bbq duck breasts or 250 g barbecued chicken breasts, sliced thin; 2 -3 tablespoons red curry paste; 250 ml coconut milk or 250 ml coconut cream; 400 g lychees, drained and halved; 200 g pineapple chunks, drained; 300 g cherry tomatoes, halved; 200 g bamboo shoots, drained and sliced; 1 chili pepper; 1 tablespoon fish sauce; 4 -6 kaffir lime leaves, lightly crushed; 4 coriander leaves (as garnish); 2 cups jasmine rice

Servings: persons

250 g bbq duck breasts or 250 g barbecued chicken breasts, sliced thin
2 -3 tablespoons red curry paste
250 ml coconut milk or 250 ml coconut cream
400 g lychees, drained and halved
200 g pineapple chunks, drained
300 g cherry tomatoes, halved
200 g bamboo shoots, drained and sliced
1 chili pepper
1 tablespoon fish sauce
4 -6 kaffir lime leaves, lightly crushed
4 coriander leaves (as garnish)
2 cups jasmine rice

1
Put the red curry paste & coconut milk/cream into a saucepan over low heat and stir over low heat until paste melts/dissolves & mixes as a liquid into the coconut milk.
2
Add the poultry, bamboo slices, chilli, fish sauce and kaffir lime leaves.
3
Start cooking the Jasmine rice.
4
11-12 minutes at rolling boil.
5
Keep an eye on the time!
6
Bring curry to simmer & let it cook all the flavours together while the rice is cooking, stirring every now and again to stop anything burning/sticking to the bottom of saucepan.
7
If the meat wasn't pre-cooked, make sure it's done.
8
Taste/test the rice often towards end of cooking!
9
Drain immediately when done.
10
When the rice is nearly cooked (and meat is also definitely cooked if it wasn't already), add the following to the saucepan and stir through to heat them up but not cook them lychees, pineapple and cherry tomatoes.
11
Turn off the heat to the curry when the Jasmine rice is cooked
12
Pick out the kaffir lime leaves from curry & discard.
13
Serve curry on a bed of Jasmine rice in the middle of the plate that has crater in the middle to hold the curry.
14
Garnish curry generously with coriander.

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kcal

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Fat

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 g bbq duck breasts or 250 g barbecued chicken breasts, sliced thin, 2 -3 tablespoons red curry paste, 250 ml coconut milk or 250 ml coconut cream, 400 g lychees, drained and halved, and more.

Yes, Stewart's Thai Red Curry W/ Lychee falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stewart's Thai Red Curry W/ Lychee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions