Green Chicken Curry with Apples

National Chicken Council
  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 480
  • Fat 35g
  • Saturated Fat 17g
  • Carbohydrate 12g
  • Fiber 2g
  • Sugars 6g
  • Protein 33g