Prep time: 20 mins
Cooking time: 35 mins
Serves: 4

Ingredients:

• 1 Cup Pitted Lychees
• 1 Bunch Shallots
• 1 Green Capsicum
• 500g Chicken Thighs
• 300g Snow Peas
• ¼ Bunch Coriander
• 114g Massaman Curry Paste (Maesri)
• 1 ½ Cans Coconut Milk
• 1 Lemon
• 2 Cups Jasmine Rice
• Salt & Pepper
• Cooking Oil

Method:

1. Peel and cut the lychees into quarters once pitted. Cut the shallots into 3 cm batons, then finely slice the green tops. Cut the capsicum into roughly 3 cm pieces. Cut the chicken thighs into medium-sized pieces.

2. Remove the vein from the snow peas and set them aside. Wash and chop the coriander, including the stems. Set aside for later.

3. Cook the jasmine rice according to the packet instructions, adjusting based on your preferred rice texture.

4. Heat a large casserole dish over medium-high heat and drizzle with cooking oil. Add the massaman curry paste and stir-fry for 1-2 minutes to release the flavors.

5. Add the chicken pieces and green capsicum to the casserole and stir-fry for 5 minutes, until the chicken is golden and the capsicum starts to soften.

6. Add the shallot batons and stir them through. Pour in the coconut milk and bring the mixture to a boil, stirring occasionally.

7. Reduce the heat to medium, then add ¾ of the chopped coriander. Let the curry simmer for 10 minutes. Season with salt and pepper, and squeeze the juice of half a lemon into the curry.

8. Add the snow peas and cook for another 3 minutes until softened. Stir in the lychees and cook for an additional minute to combine all the flavors.

9. Serve the curry hot, garnished with the remaining coriander and shallots. Serve alongside the cooked jasmine rice.