Peach Coconut Curry with Cashews

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  • 2 tablespoons olive oil
  • 1 small sweet onion, diced
  • 1 pound boneless skinless chicken breast, cut into strips
  • 1 heaping tablespoon yellow curry powder
  • A pinch of chili powder or cayenne pepper
  • A pinch of salt and pepper
  • 4 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 2 medium zucchini, sliced
  • 1 head broccoli, cut into florets
  • 1 14 ounce can coconut milk
  • 1/4 cup fresh cilantro, chopped
  • 2 peaches, diced
  • juice and zest of 1 lime
  • Brown rice, shredded coconut and cashews for serving


  1. Heat olive oil over medium-high heat. Add onion and cook until golden, about 5 minutes.
  2. Add the chicken, curry powder, chili powder, salt and pepper. Cook until the chicken is browned. Add garlic and ginger and cook one minute more. Add the zucchini and cook 2 minutes more. Add coconut milk and broccoli. Simmer 10 minutes or until broccoli is tender.
  3. Remove from heat. Add peaches, cilantro, lime juice and zest and cashews. Serve over brown rice and top with more cashews and, if desired, shredded coconut.