Chicken, Lychees, Grapes and Pineapple Red Curry
Prep time
Cook time
Total time
Serves: 6
  • 800g chicken breast, sliced
  • 1½ cups pineapple cubes
  • 1½ cups lychees, pitted
  • 1 cup seedless red grapes
  • 1 cup cherry tomatoes, sliced in half
  • 1 large red capsicum, sliced
  • 4 cups coconut milk
  • 2-3 tbsp red curry paste (add more if you want it hotter)
  • 2 shallots, finely chopped
  • 1-2 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.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at