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The Ultimate Thai Green Curry Chicken with Carrot-Ginger Salad

A knife slicing into the juicy, finished Thai Green Curry Chicken breast.

A Thai-inspired main course featuring roasted chicken breasts with a fresh carrot-ginger salad. A flavorful curry butter, made with softened butter, garlic, green curry paste, ginger, and lime, is rubbed under the skin of bone-in chicken breasts before roasting them to a crisp, golden brown finish. The chicken is served with a side salad of delicate carrot ribbons tossed in a zesty ginger-lime dressing.

Ingredients

Scale
  • 2 tablespoons unsalted butter, softened
  • 3 garlic cloves; 2 chopped, 1 crushed
  • 4 teaspoons Thai green curry paste
  • 4 teaspoons finely chopped peeled ginger
  • Grated zest and juice of 3 limes
  • 4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds total)
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1 pound carrots
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Preheat the oven to 450°F. Place a rack inside a roasting pan.
  2. Prepare the Chicken: In a bowl, mix the softened butter, chopped garlic, green curry paste, 3 teaspoons of the ginger, the zest of 2 limes, and the juice of 1 lime.
  3. Season the chicken breasts with salt. Carefully loosen the skin from the meat and rub the prepared curry butter evenly underneath the skin of each breast.
  4. Place the chicken skin-side up on the rack in the roasting pan. Pour about 1/2 cup of water into the bottom of the pan.
  5. Roast for 20 to 25 minutes, until the chicken is cooked through and the skin is crisp.
  6. Make the Salad: While the chicken roasts, prepare the dressing. In a bowl, mix the crushed garlic with the remaining 1 teaspoon of ginger, the zest of 1 lime, and the juice of 2 limes. Whisk in the vegetable oil.
  7. Using a vegetable peeler, shave the carrots into long ribbons. Add the carrot ribbons to the dressing.
  8. Add the chopped cilantro and 1/2 teaspoon of salt to the carrots and toss everything to combine.
  9. Serve the roasted chicken with the carrot-ginger salad on the side.

Notes

  • Rubbing the curry butter directly under the skin is a key technique that keeps the chicken moist and infuses it with flavor.
  • Adding water to the bottom of the roasting pan helps create steam, which also contributes to a juicy chicken breast.
  • A vegetable peeler is the recommended tool for creating the delicate carrot ribbons for the salad.

Nutrition

Find it online: https://www.eatswithsoul.com/thai-green-curry-chicken/