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Chicken & Lychee Thai Curry

Enjoy curry the low-calorie way, with the help of Lucy Kelly from Weight Watchers.


  • 2 tsp canola oil

  • 1 medium red onion, sliced

  • 1 medium red capsicum, sliced

  • 200g button mushrooms, quartered

  • 2 tbs red curry paste

  • 2 cups (500ml) chicken stock

  • 520g lean chicken breast fillets, fat trimmed, cut into 3cm pieces

  • 200g green beans, cut into 3cm lengths

  • 100g sugar snap peas

  • 1 tbs coconut milk powder

  • 16 fresh lychees, peeled, pitted

  • 1 large fresh green chilli, thinly sliced

  • 2 green shallots, thinly sliced diagonally


  • 1.

    Heat oil in a large saucepan. Add onion, capsicum and mushrooms and cook, stirring, for 3–5 minutes or until soft. Add curry paste and cook, stirring, for 1 minute or until fragrant.

  • 2.

    Add stock and bring to the boil. Add chicken and simmer for 4 minutes. Add green beans and sugar snap peas and simmer for 3–4 minutes or until chicken is cooked through. Stir in coconut milk powder and lychees and cook for 1 minute or until heated through.

  • 3.

    Serve curry sprinkled with chilli and green shallots.


SERVING SUGGESTION: Serve chicken and lychee curry on a bed of steamed jasmine rice, allowing 3 ProPoints values per ½ cup (85g) serve of rice.

5 ProPoints values per serve

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