Time: 40 min.
Complexity: easily
Servings: 4

Thai Chicken with Carrot and Ginger Salad - A detailed recipe.

Ingredients:

• 4 chicken breasts with skin and bones (900-1150 g)
• 2 tbsp softened butter
• 3 cloves garlic (2 chopped, 1 crushed)
• 4 teaspoons Thai green curry paste (available at local grocery stores)
• 4 tsp finely chopped, peeled ginger root
• Grated zest and juice of 3 limes
• Salt
• 1 tbsp. vegetable oil
• 450 g of carrots
• 2 tablespoons chopped fresh cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, curry paste, ginger root, carrot, garlic, lime juice, cilantro

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Preparation:

Step 1
• Preheat oven to 230°C. Place a rack in a baking dish. In a bowl, combine butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes, and the juice of 1 lime.
  
  Season the chicken with salt. Lift the skin and rub the meat with curry oil. Place the chicken skin-side up on the rack and pour 1/2 cup water into the pan. Bake the chicken until the skin is crispy and cooked through, 20-25 minutes.
Step 2
• Meanwhile, combine the crushed garlic with the remaining teaspoon of ginger, the zest of 1 lime, and the juice of 2 limes. Stir in the vegetable oil. Using a vegetable peeler, slice the carrots into ribbons and toss with the dressing. Add the cilantro and 1/2 teaspoon of salt and toss. Serve the chicken with the carrot and ginger salad.

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