Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 2 large boneless, skinless chicken breasts (1 1/2 lbs.)
- 1 tablespoon vegetable oil
- 1/2 large onion, thinly sliced
- 1 clove minced garlic
- 2 teaspoons Thai red curry paste (for a hot curry, add 1/2 to one teaspoon more)
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 2 teaspoons finely grated lime peel
- 3/4 cup coconut milk
- 1 15 oz. can peach slices
- 1 cup snow peas
- 1 small red pepper, thinly sliced
- 3 1/2 cups green onions, sliced
- 1/2 cup fresh basil leaves, thinly sliced
- 2 tablespoons coarsely chopped cilantro
- Cooked rice
Preparation:
Using a sharp knife, cut the chicken into 3/4-inch cubes; reserve.Heat oil in a wok or frying pan over high heat. Add the onion and stir-fry for 2 minutes. Add the chicken and the garlic and cook until the chicken is golden-brown and almost cooked through, about 5 minutes. Add the red curry paste, sugar, fish sauce, lime peel and coconut milk and stir until well mixed. Bring to a boil and cook for 2 minutes.
Meanwhile, drain the peaches and then add snow peas, red pepper and peaches to onion mixture. Cook, stirring, for 2 minutes.
Sprinkle with green onions, basil and cilantro and serve with rice.
