Nasturtium red curry with lychee and chicken

Method

1. Prepare red curry as directed on Valcom paste jar.
2. Fry deboned chicken separately in a bit of oil with chicken stock (to bring out flavour)
3. Add the rest of the ingredients, it's important to add the Nasturtium leaves and flower later on as it gives a nice peppery taste. I used it for decoration as well.
4. Add all ingredients together and let it simmer for 10 + minutes on low heat. If the sauce is too watery, add dom corn starch. Serve with Jasmine rice.