What you need

1. 2 1/2 lbs. chicken, cut into pieces (I use boneless, skinless thighs and cut them into about 2 inch squares)
2. 2 Tbl Olive oil or Peanut oil
3. 1 large onion, sliced
4. 1 Tbl Thai red curry paste (or to taste - this is very hot!)
5. 1 1/2 Tbl agave syrup or other sweetener
6. 2 Tbl fish sauce
7. 1 1/2 Tbl lime zest
8. 2 large cloves garlic, minced
9. 1 can (14 oz.) coconut milk
10. 1 cup chicken broth
11. 1 lb. sliced peaches
12. 1 cup snow peas
13. 1 red pepper, finely sliced into 1/4 by 2 inch lengths
14. 4 green onions
15. 1 cup fresh cilantro leaves (can be coarsely chopped if desired)

How to make it

1. Sauté chicken in olive until lightly browned
2. Add onions and cook until soft
3. Add curry paste, agave syrup, fish sauce, lime zest, garlic, coconut milk and chicken broth
4. Stir until blended, bring just to the boil, reduce heat and simmer lightly until chicken is cooked through
5. Add snow peas, red pepper and peaches
6. Cook approximately 2 minutes longer
7. Turn off heat and add green onions and cilantro

Questions about this recipe?