Ingredients
3 tbls Thai yellow curry paste
4 tsp Thai chili sauce
1 onion
2 chicken breasts
400 ml coconut milk
splash of fish sauce
1/2 red pepper
1/2 yellow pepper
1 can sliced pineapple
1 can lychees
1 cup Basmati rice
Indian bread (optional)
Preparation
Dice onion Cube chicken Add curry paste, chili sauce and onion together in frypan Fry on medium heat 5 minutes Add chicken and sear on all sides Add coconut milk and fish sauce Simmer on low minimum 20 minutes, maximum 60 minutes Slice peppers into strips Add peppers 20 minutes before serving time Drain pineapple and lychee cook rice Add pineapple and lychee 10 minutes before serving time Serve with rice and optional Indian bread
