Remove any fat from chicken. Thinly slice, then cut into bite-size pieces. Set aside. Open the can of coconut milk and spoon about a ½ cup (60 mL) of the thick white coconut milk collected at the top of the can into a large wide saucepan. Add the curry paste and place pan over medium heat. Stir gently for 3 minutes.
Then stir in the remaining coconut milk, fish sauce and tomatoes. Boil gently, uncovered and stirring occasionally, for about 10 minutes while you slice the hard central ribs from lime leaves and discard them. Finely chop the leaves and stir into the sauce as soon as they are chopped.
Continue to boil gently, uncovered and stirring occasionally, until about half of the coconut milk is reduced and the tomatoes start to break down. This will take 5 to 10 minutes. Meanwhile drain all the liquid from the lycee nuts and roughly chop the basil.
When the sauce is reduced, add all the chicken strips. Stir constantly over medium heat until the chicken loses it’s pink color, from 3 to 5 minutes. Then add the drained lychee nuts and basil. Gently stir until nuts are hot, about 2 minutes. Sprinkle with a few whole basil leaves and serve over rice.
- Serves: 4
- Prep Time:
- Cook Time:
- 2 - 3 boneless, skinless chicken breast(s)
- 1 2/3 cup (420 mL) coconut milk
- 2 tbsp (30 mL) Thai red curry paste
- 8 - 10 Kaffir lime leaves
- 2 tbsp (30 mL) fish sauce
- 1 pint grape tomatoes
- 20 oz (570 g) lychee nuts, packed in syrup
- 1 cup (250 mL) basil, coarsely chopped
Lychee Nut Stand-in: A thin Japanese eggplant is an ideal fresh stand-in for the lychee nuts. Thinly slice a skinny purple skinned eggplant and add when you add the kaffir leaves. Do not add the lychee nuts.