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Thai Chicken with Carrot-Ginger Salad

Fresh ginger and garlic make this dish oh, so tasty!

 2 tbsp unsalted butter, softened
 3 garlic cloves, finely chopped
 4 tsp Thai green curry paste
 4 tsp fresh ginger, finely chopped
 3 limes, zested and juiced
 4 skin-on, bone-in chicken breasts
 1 tbsp olive/avocado oil
 1 lb carrots
 2 tbsp chopped fresh cilantro

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
carrot-ginger salad.

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