1 tablespoon vegetable oil
1/2 large onion, thinly sliced
1 clove minced garlic
2 teaspoons Thai red curry paste (for a hot curry, add 1/2 to one teaspoon more)
1 tablespoon sugar
1 teaspoons finely grated lime peel
1 cup light coconut milk
1 peach, skinned and sliced
2 handfuls of fresh green beans
1 small red pepper, (cayenne or other pepper) thinly sliced
1/4 cup fresh basil leaves, thinly sliced
2 tablespoons coarsely chopped cilantro, or green
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, lime peel, red pepper, and coconut milk and stir until well mixed. Bring to a boil and cook for 2 minutes.
Meanwhile, skin and slice the peaches. Add the green beans to the chicken mixture. Cook, stirring, for 2 minutes. Add peaches right before serving.
Sprinkle with basil, green onions and cilantro. Serve over rice.