Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Curry Chicken with Apples and Rice Noodles
20 minutes to assemble
25 minutes to cook
30 minutes to bake
Total time: 1 hour and 15 minutes
25 minutes to cook
30 minutes to bake
Total time: 1 hour and 15 minutes
6 Servings
20 minutes to assemble
25 minutes to cook
30 minutes to bake
Total time: 1 hour and 15 minutes
25 minutes to cook
30 minutes to bake
Total time: 1 hour and 15 minutes
6 Servings
A Taste of Thai Yellow Curry combined with ginger and A Taste of Thai Coconut Milk give this entrée an Indian flair.
Ingredients
- 1-16 oz bag Rice Noodles, any width
- 3 tablespoons canola oil
- 2-3 lbs boneless, skinless chicken breasts
- 1 large onion, cut into crescents
- 3 Granny Smith apples, cored and sliced
- 2 tablespoons minced fresh ginger
- 6 cloves garlic, chopped
- 1-1.75 oz box Yellow Curry Paste
- 1/2 cup sherry
- 1 cup chicken broth
- 1-13.5 oz can Coconut Milk
- 1 bunch scallions, chopped
Directions
- Soak Rice Noodles according to box for sauté. Preheat oven to 375°F.
- In large skillet heat oil over a medium-high heat. Brown chicken breasts and transfer to plate. Set aside.
- Add onion, apples, ginger, garlic, Yellow Curry Paste and sherry. Stir-fry until curry is completely dissolved into ingredients.
- Add chicken broth and Coconut Milk. Stir well and cook for 5 minutes.
- Place drained Rice Noodles in ovenproof casserole dish.
- Place chicken on top of noodles.
- Pour coconut milk mixture over top of chicken. Bake 30 minutes or until chicken is done (165° on a meat thermometer).
- Sprinkle with scallions and serve.
In This Recipe
Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.
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