Thai Chicken with Carrot-Ginger Salad Recipe

Name: Thai Chicken with Carrot-Ginger Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, softened; 3 garlic cloves; 2 chopped, 1 crushed; 4 teaspoons Thai green curry paste (available in the international aisle); 4 teaspoons finely chopped peeled ginger; Grated zest and juice of 3 limes; 4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds); Kosher salt; 1 tablespoon vegetable oil; 1 pound carrots; 2 tablespoons chopped fresh cilantro

Servings: persons

2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
Kosher salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro

1
Preheat the oven to 450 degrees F. Place a rack in a roasting pan.
2
Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
3
Season the chicken with salt.
4
Loosen the skin and rub the curry butter underneath.
5
Place skin-side up on the rack and pour about 1/2 cup water into the pan.
6
Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
7
Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes.
8
Whisk in the vegetable oil.
9
Shave the carrots into ribbons with a vegetable peeler and toss with the dressing.
10
Add the cilantro and 1/2 teaspoon salt and toss.
11
Serve the chicken with the carrot-ginger salad.
12
Per serving: Calories 407; Fat 20 g (Saturated 7 g); Cholesterol 126 mg; Sodium 235 mg; Carbohydrate 16 g; Fiber 4 g; Protein 41 g
13
Photograph by Antonis Achilleos

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, softened, 3 garlic cloves; 2 chopped, 1 crushed, 4 teaspoons Thai green curry paste (available in the international aisle), 4 teaspoons finely chopped peeled ginger, and more.

Yes, Thai Chicken with Carrot-Ginger Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Chicken with Carrot-Ginger Salad

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