Green Chicken Curry with Apples

  • Yield 4 servings

Thai green curry paste pumps loads of flavor into this quick-and-easy chicken dinner.

National Chicken Council


1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons vegetable oil
1 medium onion, chopped into bite-sized pieces
1 teaspoon kosher salt
1 teaspoon Thai green curry paste
1 1/4 cups coconut milk
1 tart apple (such as Granny Smith), cored and chopped
1/2 cup fresh basil chopped
Juice of 1 lime


  1. Heat oil in large skillet over medium heat. Add onions to pan and cook until translucent, 3 to 4 minutes.
  2. Add chicken to onions in skillet, sprinkle with salt and gently cook for 4 to 5 minutes. Add curry paste to pan and cook 30 seconds, stirring to coat chicken and onions with paste.
  3. Add coconut milk and apples and raise heat to medium high. Bring mixture to a simmer, reduce heat and cook gently until chicken is tender and sauce has thickened, about 5 to 7 minutes.
  4. Remove from heat. Add basil and lime juice to chicken. Stir to combine. Serve over hot jasmine rice.



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