Ingredients

• 1/4 cup (1/2 stick) butter
• 1/2 cup chopped onion
• 2 stalks celery, chopped or sliced
• 2 carrots, diced
• 1 1/2 tablespoons all-purpose flour
• 1 14-oz. can coconut milk
• 1 1/2 teaspoons curry paste
• 4 cups chicken broth
• 2 cups cored, peeled and chopped Fuji apples
• 1/3 cup rice (see tips for cooking times)
• 1 skinless, boneless chicken breast half, cut into bite-size cubes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-2 pinches dried crushed thyme
• 1/2 cup heavy cream

Directions

Melt butter in a large soup pot over medium heat. Add onions, celery and carrots and sauté until onions are translucent, stirring frequently (about 7-10 minutes).

Stir in flour to vegetables in soup pot (to create a roux), then stir in coconut milk and curry paste until blended. Cook over low-medium heat for 5 more minutes. Stir in chicken broth and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. (Note: If using longer-cooking rice, add during last 15 minutes of simmering time. If using white rice, follow next step.)

Add apples, rice, chicken, salt, pepper and thyme and stir to combine. Simmer, uncovered, for an additional 15-20 minutes, or until the rice is done.

Just before serving, stir in heavy cream and heat for about 1 minute.