YIELD: 10 servings 5 lbs. boneless, skinless chicken breasts 1⁄4 cup vegetable oil 3 onions, thinly sliced 1⁄4 cup Thai red curry paste 1⁄4 cup sugar 1⁄3 cup fish sauce 3 Tbsps. lime zest, finely grated 2 Tbsps. garlic, minced 3 3⁄4 cups regular coconut milk 5 cans (14 oz.) drained cling peach slices 5 cups snow peas, julienned 5 red bell peppers, julienned 2 1⁄2 cups green onions, sliced thin on the bias 2 1⁄2 cups Thai or regular basil leaves, chiffonade 3⁄4 cup fresh coriander, chopped ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.