Thai Chicken with Carrot and Ginger Salad – A Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 407, total fat 20 g., saturated fat g., proteins 41 g., carbohydrates 16 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken breasts with skin and bones (900-1150 gr.)
- 2 tbsp. l softened butter
- 3 cloves of garlic (2 chopped, 1 crushed)
- 4 tsp Thai green curry paste (can be bought in departments national products)
- 4 tsp finely chopped, peeled ginger root
- Grated zest and 3 lime juice
- Salt
- 1 tbsp. l vegetable oil
- 450 gr carrots
- 2 tbsp. l chopped fresh cilantro
Recipes with similar ingredients: chicken breasts, curry paste, ginger root, carrots, garlic, lime juice, cilantro
Recipe preparation:
- Preheat the oven to 230 ° C. Place the grill in the mold for baking. In a bowl, mix the butter, chopped garlic, curry paste, 3 tsp. ginger, 2 lime zest and 1 lime juice. the chicken. Lift the skin and grate the meat with curry oil. Put skin the chicken up on a wire rack and pour 1/2 tbsp into a mold. water. Bake the chicken until tender, until the skin becomes crispy, 20-25 minutes
- Mix crushed garlic with the remaining tea at this time. a spoonful of ginger, 1 lime zest and 2 lime juice. Mix vegetable oil. Cut the carrots with ribbons using a vegetable cutter and mix with dressing. Add cilantro and 1/2 tsp. salt and mix. Serve chicken with carrot and ginger salad.
