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Chicken, Lychees, Grapes and Pineapple Red Curry

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Thai


This Chicken, Lychees, Grapes and Pineapple Red Curry is the best curry I tried so far! Trust me on that statement as this concoction is simply phenomenal, the mixture of fruity sweetness, tanginess, savoury and spiciness is a perfect harmony.


  • 800g chicken breast, sliced
  • 1 1/2 cups pineapple cubes
  • 1 1/2 cups lychees, pitted
  • 1 cup seedless red grapes
  • 1 cup cherry tomatoes, sliced in half
  • 1 large red capsicum, sliced
  • 4 cups coconut milk
  • 23 tbsp red curry paste (add more if you want it hotter)
  • 2 shallots, finely chopped
  • 12 tbsp brown sugar or sweetener of choice
  • fish sauce or sea salt
  • coconut oil
  • coriander


  1. In a large wok add coconut oil then sauté shallots.
  2. Add red curry paste and stir fry until very fragrant.
  3. Add chicken pieces and stir fry for 2 minutes.
  4. Pour 3 cups of coconut milk bring it to a boil then simmer in medium to medium-high heat for 15 minutes, liquid should be reduced by half and thicker at this stage.
  5. Add the remaining coconut milk, capsicum, pineapple, lychees and grapes simmer for 3 minutes.
  6. Add cherry tomatoes then simmer for 2 more minutes.
  7. Add sugar/sweetener if sweetness is not enough (the taste you are looking after is sweet, spicy and savoury) then season with fish sauce/sea salt.
  8. Serve garnished with coriander.