Author adapted by Angela Litzinger from GlutenFreeSpinner.com
Ingredients
2tablespoonsolive oil
1poundboneless skinless chicken thighscubed
1 1/3cupsvidalia onionchopped
2cupscelery including leaveschopped
2cupsapplespeeled, cored and diced
1bell pepperyellow, seeded and chopped
2teaspoonsground cumin
2teaspoonsground coriander
1teaspoonminced garlic
3teaspoonsgluten free red curry paste
2teaspoonscream of coconut
1tablespoonfresh grated ginger
2cupsgluten free chicken stock
2teaspoonsroasted red chili paste
Instructions
Heat oil in skillet and stir fry chicken until cooked. Add onion, celery, apples and yellow bell pepper, sautéing for 3-4 minutes. Add cumin, coriander, garlic, curry paste, cream of coconut, and ginger. Cook for another 3 minutes. Add stock and red chili paste and simmer on medium low for 4-6 minutes.
To Freeze: Allow to cool. Divide the curry between the indicated number of gallon sized freezer bags. Remove as much air as possible, seal, label and freeze.
To serve: Thaw. Heat through. Thicken sauce with starch of choice if desired and serve over rice.