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Being the savvy internet user that I am, I’m always in search of a recipe that makes you want to slap yo’ momma. I came across this chicken recipe that has less than ten ingredients but packs a big and tasty punch. It’s super easy, and a perfect dish to compliment the cold weather. Enjoy!

 

Green Chicken Curry

Serves 4

1½ 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
1¼ cups coconut milk
1 tart apple (such as Granny Smith), cored and chopped
½ cup fresh basil, chopped
juice of one 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 coconut milk and apples and raise heat to medium high. Bring mixture to a simmer, lower heat and allow to cook gently until chicken is tender and sauce has thickened, about 5 to 7 minutes.

Remove from heat. Add basil and lime juice to chicken. Stir to combine. Serve over hot jasmine rice.

Nutrition Information, Per Serving:
480 calories; 35 g fat; 17 g saturated fat; 12 g carbohydrate; 2 g fiber; 6 g sugars; 33 g protein

 

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