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Chicken curry with coconut milk and peaches

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Ingredients for 4 servings:

  • 550 g chicken breast fillet(s)
  • 6 peach(s) (halves), from the can
  • 2 onions
  • 3 tbsp oil
  • 3 tsp curry paste, mild
  • 1 can coconut milk
  • 1 red bell pepper(s)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finely dice the onions. Cut the chicken breast fillet, bell pepper, and peach halves into 2 cm cubes. Heat the oil in a pan. Sauté the onions. Season the chicken with salt and pepper and fry. Mix the curry paste with a little coconut milk in a bowl, then add it to the pan and bring to a boil for 1 minute. Now add the rest of the coconut milk and the bell pepper and peaches. Simmer over low heat for 4-5 minutes. Season to taste with salt, pepper, and canned peach juice. Serve with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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