The Ultimate Thai Green Curry Chicken with Carrot-Ginger Salad
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 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
- Preheat the oven to 450°F. Place a rack inside a roasting pan.
- 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.
- 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.
- 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.
- Roast for 20 to 25 minutes, until the chicken is cooked through and the skin is crisp.
- 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.
- Using a vegetable peeler, shave the carrots into long ribbons. Add the carrot ribbons to the dressing.
- Add the chopped cilantro and 1/2 teaspoon of salt to the carrots and toss everything to combine.
- 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.
Find it online: https://www.eatswithsoul.com/thai-green-curry-chicken/