Chicken and Peach Curry

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