Print Recipe
5 from 4 votes

Chicken & Lychee Green Curry

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal
Servings: 3 -4


  • 1 tsp olive oil
  • 3 tbsp green curry paste
  • 500 ml coconut milk
  • 2 boneless skinless chicken breasts
  • 2 kaffir lime leaves finely chopped
  • 2 tbsp fish sauce
  • 1 1/2 tsp honey (omit for Whole30)
  • 3/4 cup lychee
  • 1 tbsp coriander
  • 1 tbsp chopped red chilies

Cauliflower Rice

  • 1 head cauliflower
  • 1 tsp olive oil
  • 1 tbsp coriander


  • Cut the chicken breasts into small pieces.
  • Cut into the top of each lychee and remove the outer shell. Cut each lychee into thirds, peeling each section off the seed. Set aside.
  • Place 1 tsp olive oil in a frying pan on medium heat, once hot add the green curry paste and stir it around the pan.
  • Lower the heat to medium low and add the coconut milk to the pan stirring until its combined with the curry paste and the mixture begins to boil. Add the chicken to the liquid and allow the chicken to cook for 4-5 minutes (6-7 minutes if your chicken pieces are larger)
  • Add the kaffir leaves, fish sauce and honey to the pan and stir. Taste and season accordingly.
  • Add in the lychee and red chillies and allow the curry to simmer for 3-4 more minutes.
  • Remove form the heat, top with fresh coriander and serve.

Cauliflower Rice

  • Cut the cauliflower into small pieces and place in a food processor or handheld mixer.
  • Pulse the cauliflower until it breaks down into small uniform pieces resembling couscous
  • Heat the olive oil in a pan on medium-high heat. Once hot add the cauliflower and sautee for 4-5 minutes until it is warmed through and becomes soft. Sprinkle with coriander and serve.