Thai Chicken with Carrot Ginger Salad

Cooking With Rania - "Easy Thai Recipes"
KDKA Pittsburgh Today Live 4/18/2012

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Thai Chicken with Carrot Ginger Salad

INGREDIENTS

2 tablespoons unsalted butter - softened
3 cloves of garlic – 2 finely chopped – 1 crushed
4 teaspoons Thai green curry paste
4 teaspoons finely chopped ginger
Grated zest and juice of 3 limes
4 – 8 ounce skin on boneless chicken breasts
1 tablespoon vegetable oil
1 pound carrots – shaved into ribbons
2 tablespoons chopped cilantro

DIRECTIONS

Preheat oven to 450 degrees. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons of ginger, the zest of 2 limes and the juice of 1 lime in a bowl.

Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about ½ cup water into the pan. Roast until the chicken is cooked through and the skin is crisp – about 20 – 25 minutes.

Meanwhile, mix the crushed garlic with the remaining teaspoon of ginger, the zest of 1 lime and the juice of 2 limes. Whisk in the vegetable oil. Add the carrot ribbons to the dressing and toss well. Add in the cilantro and season with salt to taste. Serve the chicken with the carrot-ginger salad.

Serves: 4