Chicken & Lychee Thai Curry

This is the first time I’ve made this recipe and it’s very nice. These quantities serve 4 people with rice.

Ingredients:

• 1tsp extra virgin olive oil
• 1 medium red onion, sliced
• 1 medium red capsicum, sliced
• 150g button mushrooms, quartered
• 1tbs red curry paste
• 1 cup chicken stock
• 500g lean chicken breast fillets, fat trimmed, cut into 3cm pieces
• 150g green beans, cut into 3cm lengths
• 100g snow peas
• 3tbs low-fat natural Greek yogurt
• 16 fresh lychees peeled and pitted (or canned and drained)
• 1 large green chilli, thinly sliced diagonally
• 2 green shallots, thinly sliced diagonally

Method:

1. Heat oil in a wok, add onion, capsicum and mushrooms and cook, stirring, for 3-5 minutes or until soft
2. Add curry paste and cook, stirring, for 1 minute or until fragrant
3. Add stock and bring to the boil. Add chicken and simmer for 4 minutes
4. Add green beans and snow peas and simmer for 3-4 minutes or until chicken is cooked through
5. Stir in yogurt and lychees and cook for 1 minute or until heated through
6. Serve on a bed of rice and sprinkle with chilli and green shallots…D-E-L-icious XD