Fresh ginger and garlic make this dish oh, so tasty!
Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, 2 cloves of
chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a
Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skinside up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked
through and the skin is crisp, 20 to 25 minutes.
Meanwhile, mix the remaining 1 clove of chopped garlic, 1 teaspoon ginger, zest of 1 lime and
juice of 2 limes. Whisk in the oil. Shave the carrots into ribbons with a vegetable peeler and toss
with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the