Red Curry with Lychee

Name: Red Curry with Lychee
Yield: Serves 3-4 servings
Ingredients: 12 lychees, pitted; 9 oz ground chicken (250 grams); 2 tablespoons red curry paste; 2/3 oz pea eggplants (20 grams); 1/3 oz Thai basil leaves (10 grams); 1 red chili pepper; 3 kaffir lime leaves; 1 cup coconut milk (about 250 ml); 1/2 tablespoon palm sugar; 2 tablespoons fish sauce; 1/2 teaspoon salt; 1 cup water

Alice Kiatwaranalin @AliceAroi

Red Curry with Lychee

Alice Kiatwaranalin @AliceAroi

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Ingredients

Serves 3-4 servings

12lychees, pitted
9 ozground chicken (250 grams)
2 tablespoonsred curry paste
2/3 ozpea eggplants (20 grams)
1/3 ozThai basil leaves (10 grams)
1red chili pepper
3kaffir lime leaves
1 cupcoconut milk (about 250 ml)
1/2 tablespoonpalm sugar
2 tablespoonsfish sauce
1/2 teaspoonsalt
1 cupwater

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Steps

1

Pit the lychees and stuff each with ground chicken. Set aside. Heat a pan over medium heat, add the coconut milk, and stir in the red curry paste. Cook until fragrant and the oil separates.
2

Add the stuffed lychees and water. Bring to a boil. Season with palm sugar, fish sauce, and a pinch of salt. Add the pea eggplants.
3

Pour in the remaining coconut milk for extra richness. Add the sliced red chili, torn kaffir lime leaves, and Thai basil leaves. Stir and serve hot in a bowl.