Thai Lychee Curry

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

400 g roast pork, thinly sliced or shredded
1 can lychee (s) / lychees, drained and halved, keep the juice
1 can coconut milk
2 bell pepper (s)
1 teaspoon curry paste, red
Basil or Thai basil, some leaves it
1 onion (s)
some oil (sesame oil), or something similar

Instructions

Chop the onion, sweat in heated oil, add the meat (important here: on the highest heat setting). Deglaze the whole thing with the juice of the lychees from the can, add the curry (depending on the degree of heat required) and add the coconut milk in a few steps. Boil the whole thing down a bit. Then add the chopped peppers (strips are ideal) and shortly afterwards add the halved lychees. Cook this only briefly.
Add some (Thai) or normal basil on the plate to garnish.
We always have rice with that.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.