Pan-Fried Thai Chicken with Carrot and Ginger Salad

Pan Fried Thai Chicken with Carrot and Ginger Salad - a great meal for a hot summer night. -www.thenourishinggourmet.com

This simple pan-fried chicken is brought to a whole new level when covered in Thai inspired flavors, accompanied by a fresh carrot and ginger salad.

Long time readers will know that I love to share my twist on Thai dishes with you! Ingredients like curry paste give an ordinary dish a fun twist that I really enjoy.

In the summer time who wants to heat up the house by turning on the oven in the late afternoon? Not me. I prefer to cook on the stove top and keep the flavors light saving the heartier meals for the fall and winter. If I use the oven I wait till it cools down at night or first thing in the morning.

This pan-fried Thai chicken with carrot and ginger salad is light, refreshing and full of flavor! I chose to use red curry paste which has a slight kick to it, for a milder flavor you can decrease the amount used or use a more mild paste such as green curry.

The salad is wonderful when served right after you make it but it is even better the next day! You can make it ahead of time to allow for even easier prep when you start making dinner.

Other Thai Inspired Dishes:

Pan-Fried Thai Chicken

4 Servings

Ingredients:

  • 4 chicken thighs, pounded flat
  • 4 tablespoons Thai red curry paste
  • 2 tablespoons palm sugar/sucanat
  • 2vtablespoons coconut oil
  • 1 tablespoons grated ginger
  • 1 tablespoon soy sauce/tamari
  • 1 clove garlic, crushed

Directions:

1. Using a meat pounder or a rubber hammer thinly pound the chicken thighs until flat. (Kimi Notes: I like to put the chicken thighs between two pieces of parchment paper when flattening chicken.)

2. Mix the water, red curry paste, ginger, soy sauce, sugar, and garlic together to make a thick paste.

3. Coat both sides of the thighs, place in a glass container and allow to marinade for at least one hour.

4. Add the oil to a skillet and bring to medium/high heat. Add the thighs and cook for about 3 minutes on each side.

5. Cut one thigh to be sure there is no pink and that the meat is completely cooked.

6. Serve with steamed white rice and carrot and ginger salad.

Carrot and Ginger Salad

4 to 6 Servings

Ingredients:

  • 1 pound carrots, shaved into ribbons
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup cilantro, chopped
  • 1 TBS grated ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon unrefined salt

Directions:

1. Chop both ends off the carrots, peel and discard (or compost) the peels.

2. Use the peeler to make thin ribbons from the carrots, just like when you peel a carrot.

3. Chop the cilantro and mix with the carrots ribbons.

4. Mix the lime juice, olive oil, lime zest, ginger and unrefined salt together in a bowl.

5. Pour the dressing over the salad and toss to cover.

Pan Fried Thai Chicken
 
Recipe type: Dinner
Cuisine: Thai
Serves: 4 Servings
 
Ingredients
  • 4 chicken thighs, pounded flat
  • ¼ cup water
  • ¼ cup Thai red curry paste
  • 2 TBS palm sugar/sucanat
  • 2 TBS coconut oil
  • 1 TBS grated ginger
  • 1 TBS soy sauce/tamari
  • 1 clove garlic, crushed
Instructions
  1. Using the meat pounder or a rubber hammer thinly pound the chicken thighs until flat.
  2. Mix the water, red curry paste, ginger, soy sauce, sugar, and garlic together to make a thick paste.
  3. Coat both sides of the thighs, place in a glass container and allow to marinade for at least one hour.
  4. Add the oil to a skillet and bring to medium/high heat. Add the thighs cook for about 3 minutes on each side.
  5. Cut one thigh to be sure there is no pink and that the meat is completely cooked.
  6. Serve with steamed white rice and carrot and ginger salad.

 
Carrot and Ginger Salad
 
Recipe type: Side
Cuisine: Thai
 
Ingredients
  • 1lb carrots, shaved into ribbons
  • ¼ cup lime juice
  • ¼ cup olive oil
  • ¼ cup cilantro, chopped
  • 1 TBS grated ginger
  • ½ tsp unrefined salt
Instructions
  1. Chop both ends off the carrots, peel and discard (or compost) the peels.
  2. Use the peeler to make thin ribbons from the carrots, just like when you peel a carrot.
  3. Chop the cilantro and mix with the carrots ribbons.
  4. Mix the lime juice, olive oil, lime zest, and unrefined salt together in a bowl.
  5. Pour the dressing over the salad and toss to cover.

 

Honey Mustard Dressing (& Green Salad with Crispy Chicken Strips)

Homemade healthy honey mustard dressing (perfect for a main dish meal with served over greens and crispy chicken strips!) --- The Nourishing Gourmet

Spicy mustard is blended with honey, olive oil, apple cider vinegar, and seasonings to make a homemade Honey Mustard Salad Dressing. This healthy salad dressing makes a perfect meal on a summer day when tossed with fresh greens and crispy chicken strips!

The key to a good salad is a great dressing. I really didn’t enjoy salad until a few years ago. I never cared for the bottled dressings and a huge bowl of vegetables with nothing on them wasn’t very appealing either.

When I first had a salad with chicken and a good dressing I realized how amazing salad could be! I was hooked after the first bite. There was nothing bland or boring about it. Since then I have been a huge salad fan. Kimi’s cookbook “Fresh: Nourishing Salads for all Seasons” is a favorite of mine. If you ever lack inspirations it is the way to go.

This simple homemade honey mustard dressing is easy to make with ingredients you probably already have in your pantry. My nourishing “Chick-fil-A” strips add protein that is needed to make this salad a meal, plus who doesn’t like chicken strips once in a while? I like to make a several batches ahead of time to keep in the freezer. When I make this salad all I need to do is reheat them in the oven or toaster oven.

Homemade healthy honey mustard dressing (perfect for a main dish meal with served over greens and crispy chicken strips!) --- The Nourishing Gourmet

Honey Mustard Dressing

  • 3/4 cup olive oil
  • 1/2 cup yellow mustard
  • 1/2 cup raw honey
  • 1/4 cup apple cider vinegar
  • 1 tsp unrefined salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp garlic powder

Directions:

Place all the ingredients in a jar. Using an immersion blender, blend until the dressing in emulsified. You can also mix the dressing in a blender.

Salad 

  • 2 heads red leaf lettuce, roughly chopped
  • 1 recipe chicken strips
  • 4 ribs celery, thinly sliced
  • 1/4 red onion, thinly sliced
  • Freshly ground black pepper (optional)

Directions: 

Toss the lettuce, celery, and onion together. Top each plate with sliced chicken strips, honey mustard dressing, and freshly ground black pepper.

Honey Mustard Dressing
 
 
Ingredients
  • ¾ cup olive oil
  • ½ cup yellow mustard
  • ½ cup raw honey
  • ¼ cup apple cider vinegar
  • 1 tsp unrefined salt
  • 1 tsp freshly ground black pepper
  • ½ tsp garlic powder
Instructions
  1. Place all the ingredients in a jar. Using an immersion blender, blend until the dressing in emulsified. You can also mix the dressing in a blender.

Honey Mustard Dressing and Salad
 
Serves: 4
 
Ingredients
  • 2 heads red leaf lettuce, roughly chopped
  • 1 recipefried chicken strips
  • 4 ribs celery, thinly sliced
  • ¼ red onion, thinly sliced
  • Freshly ground black pepper (optional)
Instructions
  1. Toss the lettuce, celery, and onion together. Top each plate with sliced chicken strips, honey mustard dressing, and freshly ground black pepper.

What is your favorite salad?

Roasted Beet and Blueberry Salad

Sweet roasted beets coupled with juicy blueberries and savory gorgonzola make a delicious summer salad to be enjoyed over and over again. I was so pleasantly surprised by this salad that I’ve made it numerous times recently! The honey balsamic dressing is the perfect topping for this mixture of fresh summer produce.

By April Swiger, Contributing Writer

Sweet roasted beets coupled with juicy blueberries and savory gorgonzola make a delicious summer salad to be enjoyed over and over again. I was so pleasantly surprised by this salad that I’ve made it numerous times recently! The honey balsamic dressing is the perfect topping for this mixture of fresh summer produce. 

One of my favorite things about summer is the way our eating habits change. During the winter our bellies are filled with nourishing soups, stews, and chilis. They warm us up, fill us up, and comfort us through those long cold months. It has been so refreshing to begin making large salads again for our main meals and experimenting with different flavor combinations.

If you love salads, check out Kimi’s cookbook, Fresh: Nourishing Salads for all Seasons too! It is filled with practical and delicious recipes that the whole family can enjoy.

I love the combination of salty and sweet, and adding fruit to my green salads doesn’t happen as often as I like. Blueberries have been in abundance lately and I knew I had to do something new with them. The sweet balsamic vinaigrette whips up easily and can be used on any green salad. That’s one of the best things about summer salads – you can adapt it to whatever you have on hand!

Sweet roasted beets coupled with juicy blueberries and savory gorgonzola make a delicious summer salad to be enjoyed over and over again. I was so pleasantly surprised by this salad that I’ve made it numerous times recently! The honey balsamic dressing is the perfect topping for this mixture of fresh summer produce.

Eating seasonally is one of my favorite things to do. It saves us money, and makes my meal planning easier when I know what to expect at our local market. Beets have become one of my favorite vegetables in recent years. The color is stunning, and roasting them brings out a natural sweetness that is hard to resist. I love the burst of flavor it adds to this salad!

My family (toddler included!) has enjoyed this salad numerous times recently as our main dish. We also served it for some friends, as a side to our main meal, and it was devoured! Make the most of summer’s delicious produce and give this savory sweet salad a try.

Other salads you may enjoy:

Roasted Beet and Blueberry Salad

Enjoy the best of summer produce with this deliciously sweet salad! This recipe makes two main dish salads, or 4-6 side salads.

Ingredients:

Salad

  • 6 cups of fresh greens
  • 1 1/2 cups roasted beets
  • 1 cup blueberries
  • 4 tablespoons crumbled gorgonzola
  • 1/2 cup almonds, coarsely chopped

For the dressing:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • Pinch of sea salt

Instructions:

1. Roast the beets: Preheat your oven to 400 degrees. With a sharp vegetable peeler, remove the skin from the beets and chop them into small pieces, about 1/2 inch in size. Wrap the beet pieces in a piece or parchment paper, followed by a piece of aluminum foil to make a sealed packet. Roast them in their packet for 45-60 minutes, or until soft. Allow the beets to cool.

2. While the beets are cooling prepare the dressing. In a pint sized mason jar, or other glass container, whisk all the ingredients together. I prefer to use a mason jar with a lid and shake the dressing to incorporate.
3. Assemble your salad. Divide the greens between two plates. Sprinkle each plate with half the beets, half the blueberries, half the gorgonzola, and top with half the almonds. Drizzle the salad with the dressing.

Roasted Beet and Blueberry Salad
 
Serves: 4
 
Enjoy the best of summer produce with this deliciously sweet salad! This recipe makes two main dish salads, or 4-6 side salads.
Ingredients
  • For the salad:
  • 6 cups of fresh greens
  • 1½ cups roasted beets
  • 1 cup blueberries
  • 4 tablespoons crumbled gorgonzola
  • ½ cup almonds, coarsely chopped
  • For the dressing:
  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon honey
  • Pinch of sea salt
Instructions
  1. Preheat your oven to 400 degrees. With a sharp vegetable peeler, remove the skin from the beets and chop them into small pieces, about ½ inch in size. Wrap the beet pieces in a piece or parchment paper, followed by a piece of aluminum foil to make a sealed packet. Roast them in their packet for 45-60 minutes, or until soft. Allow the beets to cool.
  2. While the beets are cooling prepare the dressing. In a pint sized mason jar, or other glass container, whisk all the ingredients together. I prefer to use a mason jar with a lid and shake the dressing to incorporate.
  3. Assemble your salad. Divide the greens between two plates. Sprinkle each plate with half the beets, half the blueberries, half the gorgonzola, and top with half the almonds. Drizzle the salad with the dressing.

 

 

(Healthier) Ambrosia Salad

Healthy Ambrosia Salad (with homemade marshmallows!).  This classic salad can be made using fresh ingredients,  minimally sweetened, and probiotic-rich!

Juicy fruit, flavorful coconut, creamy yogurt, and sweet (homemade) marshmallows come together in this simple, but delicious fruit salad. When you upgrade all of the ingredients to use nourishing ones, this probiotic-rich salad is a healthy treat!

When my birthday rolled around in my childhood, my dinner requests were pretty simple. Mac and cheese was always a request, and so was “Five Cup Fruit Salad,” otherwise known as Ambrosia Salad. I loved it so much I felt I could eat it solely for days and be happy (though my mom never let me). These meal requests always made my mom happy because they were so easy and simple to fulfill. This fruit salad takes only about five minutes to throw together, which also makes it even more convenient while camping.

Did I mention the camping part? KOA (Kampgrounds of America)  invited me to be part of their marshmallow month, and to stay at one of their campgrounds. We loved cooking in one of their beautiful cabins (more on their cabin and campgrounds in a second). I not only said yes, but started dreaming of all sorts of gourmet marshmallow recipes. Oh, I had some crazy ideas!

But in the end, my childhood ideals won out, and we were glad it did.

Ingredients for My Ambrosia Salad

Perhaps I should say an improved childhood favorite won out.

I’ve made this salad with all fresh fruit, and it was very delicious. But let’s be honest…if there was a time for using canned food, it would be when camping. So I compromised this time with fruit canned in fruit juice (no corn syrup, no sugar). Instead of using highly sweetened coconut flakes, I used unsweetened for a more coconutty and less sugary option.

Our family recipe from my childhood used sour cream. We can only tolerate goat milk products, so I used goat yogurt, and it was AMAZING! It had that tangy taste like sour cream and was so creamy too. Coconut yogurt, or even some thick coconut cream would also work for a dairy-free option. Maybe add some lime juice for a little bit of bright flavor.

I also decided to make my own homemade marshmallows. As many of you know, I am a real fan of homemade marshmallows sweetened entirely with honey or maple syrup (you can get my marshmallow recipe here and here). This time, on a whim, I made up marshmallows sweetened entirely with stevia. They worked really well in this salad (but I don’t think they would toast up for ‘smores!). I want to experiment with them a little more before sharing the recipe, but hopefully I will perfect them soon.

As a backup, I also brought these (affiliate link) vegan marshmallows which are surprisingly quite decent. They are GMO-free, and don’t use corn-syrup, coloring, and some of the nasty non-food ingredients that many marshmallows contain.

Bring all of those foods together, and you have ambrosia – “the food of the gods”.

Koa Kampgrounds

We hadn’t stayed at a Koa campground before, but plenty of my fellow food bloggers who camp a lot more than we do tell me that they love Koa campgrounds. It was not hard to see why. The specific location we went to in Oregon was by far the best maintained, friendliest campground we’ve been too. Our location also had all types of camping options, from tent sites to RV spots, to rustic cabins, to the deluxe cabins. Our deluxe cabin was so beautiful I took pictures of it as soon as we arrived. People, it even had wine glasses and air conditioning. I think you call this “glamping” and I decided I was a real fan. Notice in the top picture the big grill, patio table set, and you can also see just the top of the fire pit.

KOA deluxe cabin

Let’s just say we were pretty happy here. Isn’t it beautiful!

When we were browsing the locations near us (there were plenty in Oregon and Washington to choose from), it is clear that their campgrounds have a wide appeal. Some locations were clearly for the explorer, located near the foot of serious hiking with more simple accommodations. Others, like the location in Astoria we were at, are more of a family-friendly fun camp. With so many fun things for the kids to do (swimming in their indoor pool, playing miniature golf, crafts, etc), we had to drag the kids away from the actual campground to go to the beach! All to say, our stay was a success.

I also loved learning that Koa has community outreach camping, including care kamps for children with cancer and their siblings, where children can experience camping while still receiving medical care. That was heart warming to hear about.

Special thanks to KOA for sending us to camp and inviting us to be part of #marshmallowmonth! And hat-tip to Frugal Granola for reminding me of this delicious salad. Thanks, friend!

(Healthier) Ambrosia Salad
 
 
Ingredients
  • 1 cup of fresh mandarin orange segments or 12 ounce can of mandarin oranges in fruit juice
  • 1 cup of fresh bite-sized pineapple or 1 cup of canned in fruit juice pineapple bits
  • ¾ cup unsweetened coconut flakes (not defatted)
  • 1 cup of miniature marshmallows of choice (if using homemade, cut into small pieces)
  • 1 cup of unsweetened yogurt of choice
Instructions
  1. Drain all canned fruit, if using (save juice for making fruit juice gelatin or drink it!). Mix all of the ingredients together, and refrigerate for about 2 hours before serving.
  2. Enjoy!