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Makes
enough for 4 toppings
Author Notes
When we were recently in Ecuador, my husband tried a chicken dish that was cooked in a curry sauce and topped with marinated apple chunks. I am just kicking myself that I didn't try it, but that's how life goes sometimes. So now I find myself trying to recreate something I didn't try myself. No problem. Right. After many attempts, this is a rendition that I've turned into a raw dish that could go over chicken or fish. I switched to peaches for texture reasons, and it seemed to go better with the approach I took to the ingredients. It's a little unusual, and I'd love to hear what others think of it! —TheWimpyVegetarian
Ingredients
- Macerating Liquid
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4
White peaches, peeled and sliced
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1/4 cup
sweet white wine (I used a Gewurtraminer)
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1/8 cup
freshly squeezed orange juice
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1 tablespoon
rice vinegar (unseasoned)
- Coconut Curry Drizzle Sauce
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2 tablespoons
coconut milk
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2 teaspoons
freshly squeezed lime juice
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1 tablespoon
honey
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1/2 teaspoon
curry powder
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1/4 teaspoon
peeled, finely grated, fresh gingeroot
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pinch Kosher salt
Directions
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Combine all the macerating ingredients except the peaches. Stir to mix well. Add the sliced peaches and macerate for 30 minutes.
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Make the drizzle by combining all the drizzle ingredients in a small bowl. Whisk well to completely mix.
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There are at least a couple serving suggestions for this dish: 1) Remove the peaches from the Macerating Liquid and either place them on the side of chicken, pork, or a hearty fish like halibut or snapper, and drizzle well with the Coconut Curry Drizzle Sauce; or 2) Remove the peaches from the Macerating Liquid and toss in the Coconut Curry Drizzle Sauce. Spoon over chicken, pork or fish. Either way, enjoy!!
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