- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 3
- vine-ripened tomatoes
- 1 lb/500 g
- 1
- jalapeno pepper
- 1
- lime
- 2 tbsp
- Panache Olive Oil, divided
- 30 mL
- 1/4 tsp
- each salt and pepper, divided
- 1 mL
- 1 pkg
- fresh Compliments Basil
- 20 g
- 1
- red bell pepper
- 1 kg
- air-chilled chicken thighs, bone-in, skin-on
- 2 lb
- 2 tbsp
- jarred Thai green curry paste
- 30 mL
- 1 can
- Compliments Coconut Milk
- 400 mL
Directions
Step 1
Remove 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).
Step 2
Separate 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.
Step 3
Trim 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.
Step 4
Drain 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.
Step 5
Plate 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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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 600
- Fat:
- 45 g
- Saturated Fat:
- 20 g
- Carbs:
- 12 g
- Fibre:
- 2 g
- Sugar:
- 7 g
- Cholesterol:
- 200 mg
- Protein:
- 35 g
- Sodium:
- 480 mg
