Stewart's Thai Red Curry W/ Lychee

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“My ex housemate makes this amazing curry, it's actually a little too hot for me to eat much of it, but I live in hope that I'll develop a heat tolerance. Cooking time is estimated and will change depending on the poultry and also whether or not it was precooked or raw.”

Ingredients Nutrition


  1. Put the red curry paste & coconut milk/cream into a saucepan over low heat and stir over low heat until paste melts/dissolves & mixes as a liquid into the coconut milk.
  2. Add the poultry, bamboo slices, chilli, fish sauce and kaffir lime leaves.
  3. Start cooking the Jasmine rice. 11-12 minutes at rolling boil. Keep an eye on the time!
  4. Bring curry to simmer & let it cook all the flavours together while the rice is cooking, stirring every now and again to stop anything burning/sticking to the bottom of saucepan. If the meat wasn't pre-cooked, make sure it's done.
  5. Taste/test the rice often towards end of cooking! Drain immediately when done.
  6. When the rice is nearly cooked (and meat is also definitely cooked if it wasn't already), add the following to the saucepan and stir through to heat them up but not cook them lychees, pineapple and cherry tomatoes.
  7. Turn off the heat to the curry when the Jasmine rice is cooked
  8. Pick out the kaffir lime leaves from curry & discard.
  9. Serve curry on a bed of Jasmine rice in the middle of the plate that has crater in the middle to hold the curry.
  10. Garnish curry generously with coriander.

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