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Thai Curried Chicken & Peaches Print Email


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
1 tablespoon sugar
1 tablespoon fish sauce
2 teaspoons finely grated lime peel
3/4 cup coconut milk
1 pound ripe peach slices, skinned, or canned cling peaches
1 cup snow peas
1 small red pepper, thinly sliced
1/2 cups green onions, sliced
1/2 cup fresh basil leaves, thinly sliced
2 tablespoons coarsely chopped cilantro

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.

Tip: For a hot curry, add 1/2 to 1 teaspoon more Thai red curry paste.
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