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Thai Curried Chicken with Snow Peas and Peaches

Contributed by: Melinda



2 1/2 lbs. chicken, cut into pieces (I use boneless, skinless thighs and cut them into about 2 inch squares)
2 Tbl Olive oil or Peanut oil
1 large onion, sliced
1 Tbl Thai red curry paste (or to taste - this is very hot!)
2 Tbl fructose or sugar
2 Tbl fish sauce
1 1/2 Tbl lime zest
2 large cloves garlic, minced
1 can (14 oz.) coconut milk
1 cup chicken broth
1 lb. sliced peaches
1 cup snow peas
1 red pepper, finely sliced into 1/4 by 2 inch lengths
4 green onions
1 cup fresh cilantro leaves (can be coarsely chopped if desired)
  • Sauté chicken in olive until lightly browned
  • Add onions and cook until soft
  • Add curry paste, sugar, fish sauce, lime zest, garlic, coconut milk and chicken broth
  • Stir until blended, bring just to the boil, reduce heat and simmer lightly until chicken is cooked through
  • Add snow peas, red pepper and peaches
  • Cook approximately 2 minutes longer
  • Turn off heat and add green onions and cilantro

    Serve with basmati rice

    Questions about this recipe?

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