Green Chicken Curry


  • 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 T vegetable oil
  • 1 medium onion, chopped into bite-sized pieces
  • 1 t kosher salt
  • 1 t Thai green curry paste
  • 1 ¼ c coconut milk
  • 1 tart apple (such as Granny Smith), cored and chopped
  • + 2 more ingredients
    • ½ c fresh basil chopped
    • Juice of 1 lime

Heat oil in large skillet over medium heat. Add onions to pan and cook until translucent, 3 to 4 minutes. 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. Add ...

View full recipe at Relish


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