• 1 tsp olive oil
  • 3 tbsp green curry paste
  • 1 (14oz can) full fat coconut milk
  • 1/3 cup chicken stock
  • 3 large chicken breasts
  • 3 kaffir lime leaves (or 1 tsp lime zest)
  • 1 tbsp fish sauce
  • 1 tsp honey (optional – omit for Whole30)
  • 1 cup peeled lychees
  • 2 tbsp roughly chopped cilantro
  • 1 tbsp chopped red chilies


  1. Cut the chicken breasts into small pieces.
  2. Cut into the top of each lychee and remove the outer shell. Cut each lychee in half, peeling each section off the seed. Set aside.
  3. Place 1 tsp olive oil in a large pan on medium heat, once hot add the green curry paste and stir it around the pan.
  4. Add the coconut milk, chicken stock, fish sauce and honey(if using) to the pan and stir until its combined with the curry paste and the mixture begins to boil. Add the chicken to the pan along with the kaffir leaves and allow the chicken to cook for 8-10 minutes until the chicken is cooked through.
  5. Add in the lychee and red chillies and allow the curry to simmer for 3-4 more minutes.
  6. Remove form the heat, top with fresh chopped cilantro and serve with cauliflower rice.