This recipe is creamy, a little bit decadent and is perfect for anyone with a 'sweet tooth'. The lychees and pineapple sing of beautiful Thailand and will take your taste buds on an exotic journey where they don't often venture!
Ingredients
- 1/2 tsp ginger crushed
- 1 garlic clove crushed
- 1 tbs oil
- 3 tsp red Thai curry paste
- 1 onion roughly chopped
- 1 L Campbell's Real Thai Soup Base
- 400 g chicken
- 1 can coconut milk
- 1 can lychee
- 1 can pineapple pieces
- 2 tbs sugar
- 1/2 cup peas
- 1 tomatoes
- 1 pinch chilli powder
- 1 cup rice
Method
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Step 1Place ginger, garlic, Thai red curry paste and oil in a saucepan and briefly heat to bring out aroma
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Step 2Pour Campbell's Real Thai Soup Base into a saucepan and bring mixture to the boil.
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Step 3Place chopped onion and chicken into saucepan of boiling liquid and allow to cook through.
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Step 4Pour coconut milk into saucepan and add lychees and pineapple pieces.
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Step 5Reduce heat and allow mixture to simmer for 10 minutes.
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Step 6Add peas and tomato into mixture.
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Step 7Heat a separate saucepan of water and cook rice.
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Step 8Add sugar and chilli powder to curry mixture (you can also add the lychee and pineapple juice to the mixture if you want to sweeten the curry further).
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Step 9Serve and enjoy!
Recipe Notes
You can add more curry paste if desired. You can also use whatever protein you prefer like prawns or beef.
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