Back to recipes
Main courses
Chicken breasts with Thai apple sauce
Portions:
4Preparation:
15 min.Cooking:
12 min.Ingredients
- 300 g (2/3 lb) rice noodles
- 2 Cortland apples
- 15 ml (1 tablespoon) lime juice
- 15 ml (1 tablespoon) canola oil
- 4 skinless chicken breasts
- 10 ml (2 teaspoons) mild red curry paste
- 15 ml (1 tablespoon) chopped ginger
- 1 400 ml can coconut milk
- Salt to taste
- 24 snow peas, thinly sliced
- 15 ml (1 tablespoon) minced basil
- 2 green onions, thinly sliced
- 80 ml (1/3 cup) cashews
Preparation
- Cook noodles according to package directions. Drain.
- Mince apples. Place in a shallow dish and drizzle with lime juice. Stir and set aside.
- Heat the oil in a skillet over medium heat and sear the breasts for 1 minute on each side.
- Add curry paste, ginger and coconut milk. Season with salt and pepper.
- Heat to a simmer, then simmer uncovered over medium heat for 8 minutes.
- Add apples, snow peas and basil. Cook for 2 to 3 minutes, until the inside of the breasts has lost its pinkish hue.
- Just before serving, sprinkle with green onions and cashew nuts.