Spicy chicken thighs, paired with sweet potatoes and peppers; delicious! Serve over basmati rice. Serves 2
Ingredients:
2 large plum tomatoes, cut in half
2 large garlic cloves, cut in half
1 large onion, chopped
2 tbsps Thai Green Curry paste
1 tbsp olive oil
6 skinless, boneless chicken thighs
1 medium sized sweet potato, unpeeled & cut into one each pieces
1 each yellow and red pepper, seeded and chopped into one inch pieces
10 oz (284 ml) chicken broth
1/2 tsp salt
10 cups baby spinach
1/2 cup coarsely chopped fresh basil
Directions:
1. Cut tomatoes and garlic in half. Place tomatoes, garlic and chopped onion into food processor fitted with a metal blade. Add curry paste. Puree mixture, scraping down sides as necessary.
2. Heat oil in a large wide saucepan over medium heat. Add chicken and cook until gold-tinged, about 3 minutes per side. Once chicken is golden, stir in broth and salt. Using a wooden spoon, scrape up any brown bits from bottom of pan and stir. Stir in tomato mixture, potatoes and peppers. Bring to a boil. Cover and reduce heat to medium-low. Simmer, stirring occasionally , untiil chicken and potatoes are tender, about 25 minutes. Turn off heat. Stir in spinach until wilted, 1 to 2 minutes. Remove from heat and stir in basil. Serve over basmati rice.
