INGREDIENTS
8
6- to 8-ounce boneless chicken thighs with, boneless skin
1
Basil, Small leaves
2 cups
Cherry or grape tomatoes
1/2 cup
Cilantro
4
Garlic clove
1 tbsp
Ginger, fresh
1
1-inch piece Ginger, fresh
2
Kaffir lime, leaves
1
2-inch piece Lemongrass with, fresh bulb
1/2
White onion, large
2 cups
Chicken stock or low-sodium broth
1 cup
Coconut milk, unsweetened
1 tsp
Thai green curry paste
2 tbsp
Fish sauce, Asian
1/4 cup
Lime juice, fresh
1 tbsp
Sambal oelek or other asian chile paste
1
One 1/2-inch piece Cinnamon stick
3
Kosher salt
1 tbsp
Sugar
3 tbsp
Grapeseed or vegetable oil
1
Grapeseed or vegetable oil
1/2 cup
White wine vinegar
1/4 cup
Heavy cream