Thai Green Curry Chicken Thighs & Tomato Salad
Prep Time
Cooking Mode
3 vine-ripened tomatoes
1 jalapeno pepper
1 lime
2 tbsp Panache Olive Oil, divided
¼ tsp each salt and pepper, divided
1 pkg fresh Compliments Basil
1 red bell pepper
1 kg air-chilled chicken thighs, bone-in, skin-on
2 tbsp jarred Thai green curry paste
1 can Compliments Coconut Milk
3 vine-ripened tomatoes
1 jalapeno pepper
1 lime
2 tbsp Panache Olive Oil, divided
¼ tsp each salt and pepper, divided
1 pkg fresh Compliments Basil
1 red bell pepper
1 kg air-chilled chicken thighs, bone-in, skin-on
2 tbsp jarred Thai green curry paste
1 can Compliments Coconut Milk
Directions
1Remove stems from tomatoes; cut each tomato into 8 wedges (remove cores, if desired); place in bowl. Slice the jalapeno into thin rings; add to bowl. Drizzle with 1 tbsp (15 mL) olive oil, lightly season with a pinch of salt and pepper and squeeze on juice of half a lime (slice the remaining half lime into 4 wedges; set aside).
2Separate the basil leaves from the stems; finely chop the stems. Remove the seeds from the bell pepper and chop into ½-in. (1 cm) dice. Set aside.
3Trim off any excess fat and skin from the chicken thighs, lightly season both sides. Heat remaining 1 tbsp (15 mL) olive oil in a large frypan over medium-high heat. Place chicken thighs, skin-side down, in pan. Cook 10 to 12 min., or until skin is a deep golden brown. Turn thighs over; cook another 6 to 8 min. on the second side until golden. Transfer chicken thighs to a plate.
4Drain excess fat from pan. In the pan, stir together the green curry paste, chopped basil stems and coconut milk. Bring to a simmer then reduce heat to medium-low. Place chicken, skin-side up, plus any juices, back in the pan. Simmer gently 6 to 8 min. until sauce is reduced and chicken reaches in internal temperature of 74°C (165°F). Add the diced red pepper to the sauce, simmer 1 to 2 min. or until tender. Season to taste.
5Plate the chicken, spooning sauce over top. Serve the tomato salad on the side. Garnish the plate with basil leaves and lime wedges.
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