Ingredients
- 2 large boneless, skinless chicken breasts
- 1 Tbsp vegetable oil
- 1/2 large onion, thinly sliced
- 1 clove minced garlic
- 2 tsp Thai red curry paste (for a hot curry, add 1/2 to 1 tsp more)
- 1 Tbsp sugar
- 1 tsp finely grated lime peel
- 1 cup light coconut milk
- 1 peach, skinned and sliced
- 2 handfuls of fresh green beans
- 1 small red pepper, (cayenne or other pepper) thinly sliced
- 1/4 cup fresh basil leaves, thinly sliced,
- 2 Tbsp coarsely chopped cilantro or green onion
- Cooked rice
Directions
1. Using a sharp knife, cut the chicken into 3/4-inch cubes; reserve.
2. 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, lime peel, red pepper, and coconut milk and stir until well mixed. Bring to a boil and cook for 2 minutes.
3. Meanwhile, skin and slice the peaches. Add the green beans to the chicken mixture. Cook, stirring, for 2 minutes. Add peaches right before serving. Sprinkle with basil, green onions and cilantro. Serve over rice, serves 4
