THAI CURRIED CHICKEN WITH
CALIFORNIA CLING PEACHES

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 (15 oz.) can California Cling Peach slices
1 cup snow peas
1 small red pepper, thinly sliced
TO SERVE:
3 1/2 cups green onions, sliced
1/2 cup fresh basil leaves, thinly sliced
2 tablespoons coarsely chopped cilantro
hot cooked rice

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.

TO SERVE:
Sprinkle with green onions, basil and cilantro and serve with rice.

*For a hot curry, add 1/2 to one teaspoon more Thai red curry paste

Servings: 2 main course servings or 4 servings for a multi-course
Source: California Cling Peach Board