1. In deep skillet, heat oil over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until tender but not browned, about 10 minutes. Stir in ginger root, garlic, curry paste, salt, and pepper and cook one minute.
2. Pour in coconut milk and chicken stock and bring to a boil. Add squash and reduce heat to simmer for 15 minutes. Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more. Sprinkle with coriander and serve with warm bread (naan is traditional with this dish) or cooked basmati rice.
Courtesy of Taste for Life
Recipe from the Washington Apple Commission