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very easy
Prep Time
10 mins
Total Time
50 mins


vine-ripened tomatoes
1 lb/500 g
jalapeno pepper
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
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


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
45 g
Saturated Fat:
20 g
12 g
2 g
7 g
200 mg
35 g
480 mg
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