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–+ servings

Coconut Peach Chicken Curry

A creamy, dreamy coconut curry with tender chicken and sweet peach, perfect over rice. Better than takeout!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Chicken, Curry, Dinner, Quick Meals
Cuisine: Asian, Thai
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup basmati rice
  • 1 1/2 cups water
For the Curry
  • 1 1/2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
  • kosher salt and freshly ground black pepper to taste
  • 1 1/2 tablespoons olive oil
  • 1 medium shallot diced
  • 3 tablespoons tomato paste
  • 3 tablespoons red curry paste
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 can (12 oz) unsweetened coconut milk full fat for creaminess
  • 1/2 cup chicken stock
  • 1 medium red bell pepper sliced into strips
  • 1 medium yellow bell pepper sliced into strips
  • 1 large ripe peach peeled and diced (about 1 cup)
  • 3 tablespoons fresh cilantro leaves chopped
  • 1 tablespoon fresh Thai basil leaves chopped (or regular basil)
  • 1 tablespoon fresh lime juice

Method
 

Cook the Rice
  1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add the basmati rice, reduce heat to low, cover, and simmer for 15 minutes, or until tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
Make the Curry
  1. Season the chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chicken and shallot, and cook, stirring occasionally, until the chicken is browned on all sides, about 6 to 8 minutes.
  3. Stir in the tomato paste, red curry paste, garlic, and ginger. Cook until fragrant, about 2 minutes.
  4. Pour in the coconut milk and chicken stock, and season with a pinch of salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until the sauce thickens slightly, about 7 to 10 minutes.
  5. Add the bell pepper strips and diced peach. Continue to simmer until the peppers are tender, about 5 to 8 minutes.
  6. Remove from heat and stir in the cilantro, Thai basil, and lime juice. Adjust seasoning with salt and pepper if needed.
  7. Serve the curry warm over the cooked rice.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 32gFat: 24gSaturated Fat: 14gCholesterol: 110mgSodium: 720mgFiber: 4gSugar: 12g

Notes

For extra creaminess, use full-fat coconut milk. Light coconut milk works but yields a thinner sauce.
Substitute chicken thighs with boneless breasts or even cubed tofu for a vegetarian version.
Peach adds natural sweetness; if out of season, use canned peaches (drained) or a ripe mango.
To make the curry thicker, simmer for an additional 5 to 10 minutes, stirring occasionally.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
Serve with jasmine rice, naan bread, or rice noodles for variety.
Add extra veggies like zucchini, mushrooms, or baby spinach for more color and nutrition.

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