Thia Chicken With Carrot-Ginger Salad

I really enjoyed this dish. I made it with boneless skinless chicken. I did that because it was much cheaper to buy the bag chicken. It was a fun one to make, the boyfriend even liked it. He hates curry but he tried it and enjoyed it. I'm lucky that he isn't to picky of an eater so he trys everything.


Food Network Magazine
Cook Like a Star! April 2010
Volume 3, Number 3

Thia Chicken With Carrot-Ginger Salad

Active: 25 min
Total: 40 min
Serves: 4

2 Tablespoons unsalted butter, softened
3 Garlic cloves; 2 chopped, 1 crushed
4 Teaspoons Thia green curry paste
4 Teaspoons finely chopped peeled ginger
Granted zest and juice of 3 limes
4 Skin-on, bone-in chicken breasts
Kosher salt
1 Tablespoon vegetable oil
1 Pound carrots
2 Tablespoons chopped fresh cilantro

Preheat the oven to 450. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a blow.
Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pout 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 crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrot 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.

Like I said this is one of my favorites. I would totally make it again for a dinner.

Happy Cookin