Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large ripe peaches, sliced into wedges (fresh or frozen)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon ginger, freshly grated
- 3 cloves garlic, minced
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon honey or brown sugar
- 1 tablespoon lime juice
- 2 tablespoons coconut oil or olive oil
- Fresh cilantro and Thai basil for garnish
- Sliced red chilies (optional, for extra heat)
Instructions
- Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer. Season lightly with salt and pepper. Sear the chicken until it is golden brown on all sides, about 5–7 minutes. You do not need to cook it all the way through yet. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium. Add the minced garlic, grated ginger, and red curry paste. Stir-fry for about 1 minute until the mixture becomes highly fragrant. Slowly pour in the coconut milk, whisking to combine it with the curry paste. Stir in the fish sauce, honey, and lime juice. Let the sauce simmer gently for 3 to 5 minutes until it begins to thicken slightly.
- Add the seared chicken and any accumulated juices back into the skillet. Fold in the sliced peaches. Stir gently to coat everything in the creamy sauce. Simmer for another 5–7 minutes, or until the chicken is fully cooked through and the peaches are tender but not mushy. If the sauce becomes too thick, add a splash of water or chicken broth.
- Remove the pan from the heat. Taste the sauce and adjust the seasoning with an extra squeeze of lime or a pinch of salt if needed. Toss in a handful of fresh cilantro and Thai basil. Serve the Thai Peach Chicken immediately over a bed of jasmine rice or rice noodles.
- Cook Time: 35 minutes