Thai Chicken with Carrot-Ginger Salad

Name: Thai Chicken with Carrot-Ginger Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 454 grams carrots; 2 Tbsps chopped fresh cilantro; 3 garlic cloves; 2 chopped, 1 crushed; 4 teaspoons finely chopped peeled ginger; 3 Grated zest and juice of limes; 4 servings Kosher salt; 4 teaspoons Thai green curry paste (available in the international aisle); 907 grams skin-on, bone-in chicken breasts; 2 Tbsps unsalted butter, softened; 1 Tbsp vegetable oil

Need Head to the store and pick up vegetable oil, cilantro, garlic cloves; 2, and a few other things to make it today. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Place a rack in a roasting pan.

Equipment you will use

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 bowl.

Ingredients you will need

Curry Paste

Butter

Garlic

Ginger

Juice

Lime

Equipment you will use

Bowl

Season the chicken with salt. Loosen the skin and rub the curry butter underneath.

Ingredients you will need

Whole Chicken

Butter

Curry Powder

Salt

Dry Seasoning Rub

Place skin-side 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.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Frying Pan

Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes.

Ingredients you will need

Garlic

Ginger

Juice

Lime

Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing.

Ingredients you will need

Vegetable Oil

Vegetable

Carrot

Equipment you will use

Peeler

Whisk

Add the cilantro and 1/2 teaspoon salt and toss.

Ingredients you will need

Cilantro

Salt

Serve the chicken with the carrot-ginger salad.

Ingredients you will need

Whole Chicken

Carrot

Ginger

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

454grams

carrots 2Tbsps

chopped fresh cilantro 3

garlic cloves; 2 chopped, 1 crushed 4teaspoons

finely chopped peeled ginger 3

Grated zest and juice of limes 4servings

Kosher salt 4teaspoons

Thai green curry paste (available in the international aisle)907grams

skin-on, bone-in chicken breasts 2Tbsps

unsalted butter, softened 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The The Winery of Good Hope Bush Vine Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.