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Stewart’s Thai Red Curry W/ Lychee

The first time I encountered this vibrant curry was at a potluck hosted by a group of international students. The aroma alone was captivating – a symphony of sweet, savory, and spicy notes that drew me in. Nestled amongst the familiar pasta salads and dips was a dish unlike anything I’d seen before: a rich, red curry studded with glistening lychees and bright pineapple chunks, served alongside fragrant jasmine rice. I was instantly hooked, even though my first bite brought tears to my eyes from the chili’s heat. Determined to conquer the spice, I’ve been tweaking and enjoying this recipe ever since.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Dietary Type: Gluten-Free (check fish sauce ingredients)

Ingredients

250 g bbq duck breasts or 250 g barbecued chicken breasts, sliced thin
2-3 tablespoons red curry paste
250 ml coconut milk or 250 ml coconut cream
400 g lychees, drained and halved
200 g pineapple chunks, drained
300 g cherry tomatoes, halved
200 g bamboo shoots, drained and sliced
1 chili pepper
1 tablespoon fish sauce
4-6 kaffir lime leaves, lightly crushed
4 coriander leaves (as garnish)
2 cups jasmine rice

Equipment Needed

Saucepan
Rice cooker or saucepan for rice
Colander
Cutting board
Knife

Instructions

Begin by preparing the base of the curry. In a saucepan over low heat, combine the red curry paste and coconut milk (or coconut cream).
Stir continuously over low heat until the paste melts completely and is fully incorporated into the coconut milk, creating a smooth, homogenous liquid. This ensures that the curry will have a consistent flavor throughout.
Add the protein: the sliced bbq duck or barbecued chicken breasts.
Introduce the vegetables and seasonings: add the sliced bamboo shoots, the chili pepper, fish sauce, and lightly crushed kaffir lime leaves to the saucepan.
While the curry base is simmering, start cooking the jasmine rice. A general guideline is to cook at a rolling boil for 11-12 minutes. Note that cooking times can vary slightly depending on your stovetop and pan. Set a timer and carefully monitor the rice; it’s crucial to avoid overcooking it.
Bring the curry to a simmer and allow it to cook gently, allowing the flavors to meld and deepen. This simmering process should coincide with the rice cooking time. Make sure to stir the curry occasionally to prevent sticking or burning on the bottom of the saucepan.
If the poultry was not precooked, ensure that it is thoroughly cooked through at this stage. Adjust the simmering time accordingly.
As the rice approaches its final cooking stage (and if you used uncooked poultry, making sure it’s definitely cooked), add the lychees, pineapple, and cherry tomatoes to the saucepan.
Stir gently to incorporate these ingredients into the curry and heat them through. Be careful not to overcook them, as you want to preserve their fresh, juicy texture.
Taste the rice frequently towards the end of its cooking time. The perfect jasmine rice should be tender but not mushy.
Once the rice is cooked to your liking, drain it immediately in a colander to remove any excess water.
Once the rice is cooked, turn off the heat under the curry.
Before serving, carefully pick out the kaffir lime leaves from the curry and discard them. They have imparted their flavor and are no longer needed.
To serve, create a bed of cooked jasmine rice on each plate. Make a slight crater or well in the center of the rice to hold the curry.
Ladle the curry generously into the rice crater.
Garnish each serving with fresh coriander leaves.

Expert Tips & Tricks

Adjust the spice level: If you’re sensitive to heat, start with a smaller amount of red curry paste and add more to taste. You can also remove the seeds from the chili pepper to reduce its intensity. For extra spice, use a hotter variety of chili or add a pinch of chili flakes.
Balance the flavors: The key to a great Thai curry is the balance of sweet, sour, salty, and spicy flavors. Taste as you go and adjust the ingredients to your liking. A squeeze of lime juice can brighten the flavors, while a touch of sugar can balance the spice.
Don’t overcook the lychees and pineapple: Add these ingredients towards the end of cooking to prevent them from becoming mushy. You want them to retain their shape and juicy texture.
Use good-quality ingredients: The flavor of your curry will depend on the quality of the ingredients you use. Choose fresh, ripe lychees and pineapple. Use a good-quality red curry paste and fish sauce.
Make it vegetarian or vegan: Easily adapt the recipe by substituting tofu or tempeh for the duck or chicken and using soy sauce or tamari instead of fish sauce.

Serving & Storage Suggestions

Serve this curry immediately, garnished with fresh coriander leaves, for the best flavor and presentation. The fragrant jasmine rice complements the richness of the curry perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water if needed to prevent it from drying out.

This curry is not recommended for freezing, as the texture of the lychees and pineapple may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	75mg	25%
Sodium	500mg	21%
Total Carbohydrate	90g	30%
Dietary Fiber	5g	20%
Sugars	25g	–
Protein	20g	40%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian/Vegan: Replace the duck or chicken with firm tofu or tempeh. Substitute soy sauce or tamari for the fish sauce.
Protein Options: Shrimp, scallops, or even pork tenderloin can be used instead of duck or chicken. Adjust cooking times accordingly.
Vegetable Additions: Bell peppers, snow peas, or green beans can be added for extra texture and flavor.
Spice Level: Adjust the amount of red curry paste and chili pepper to control the heat. You can also add a pinch of chili flakes for an extra kick.
Coconut Milk vs. Cream: Coconut cream will result in a richer, thicker curry. Coconut milk provides a lighter option.
No Lychees? While lychees are the star, rambutan would be a nice substitute.

FAQs (Frequently Asked Questions)

Q: Can I make this curry ahead of time?
A: Yes, you can make the curry base (without the lychees, pineapple, and cherry tomatoes) a day or two in advance. Store it in the refrigerator and add the fruits just before serving.

Q: What if I can’t find kaffir lime leaves?
A: If you can’t find kaffir lime leaves, you can substitute with a teaspoon of lime zest and a squeeze of lime juice. However, the flavor won’t be quite the same.

Q: How do I prevent the coconut milk from separating?
A: Use full-fat coconut milk or cream and avoid boiling the curry vigorously. Simmering over low heat will help prevent separation.

Q: Can I use a different type of rice?
A: While jasmine rice is the traditional choice, you can use other types of rice such as basmati or brown rice. Adjust the cooking time according to the package instructions.

Q: What’s the best way to reheat leftovers?
A: Reheat the curry gently on the stovetop or in the microwave. Add a splash of coconut milk or water if needed to prevent it from drying out. Avoid overheating, as this can make the fruits mushy.

Final Thoughts

I truly hope you enjoy making Stewart’s Thai Red Curry with Lychee! It’s a dish that’s sure to impress with its vibrant flavors and unique combination of ingredients. Don’t be afraid to experiment and adjust the recipe to your liking. Pair it with a crisp, dry white wine like a Riesling or Gewürztraminer for a truly unforgettable meal. And please, share your feedback and any creative twists you add – I’m always eager to learn and improve!

Stewart’s Thai Red Curry W/ Lychee Recipe