Pineapple curry with lychees

Ingredients for 6 servings:

• 500 g pineapple, fresh or from the can
• 2 tbsp cane sugar
• ½ tsp salt
• 1 can lychee(s)
• 500 g chicken
• 1 pack of Thai curry paste, red
• 400 ml coconut cream
• 3 tbsp peanut oil
• 400 ml coconut milk
• 1 tbsp paprika powder, red
• 1 bell pepper(s), green
• 1 bunch Thai basil
• 1 tbsp sugar
• 2 tbsp fish sauce
• 2 tbsp light soy sauce
• 1 Thai soup spice

Instructions

Working time approx. 15 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 33 minutes

Season the pineapple with the sugar and salt and let stand for 10 minutes. Drain the lychees, reserving half of the juice. Cut the chicken into small pieces. Also cut the bell peppers into small pieces. Mix the remaining spices in a cup. Put the peanut oil and 200 ml of coconut cream in a saucepan. Add the curry paste and fry over high heat for 2-3 minutes, stirring with a whisk. Add the coconut milk and bring the sauce to a boil. Add the chicken, cover the pan, and bring back to a boil. Then add the pineapple, lychees, and bell peppers, mix well, and bring to a boil. Add the spices and stir. When the sauce boils, add the remaining 200 ml of coconut cream, stir briefly, turn off the heat, add the basil, and mix. Serve with wild rice.