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:
- Thai Pizza
- Cold Thai Noodle and Vegetable Salad
- Thai Curry Noodle Soup
- Nourishing Yellow Curry
- Easy and Delicious Thai Curry
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.
- 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
- Using the meat pounder or a rubber hammer thinly pound the chicken thighs until flat.
- Mix the water, red curry paste, ginger, soy sauce, sugar, and garlic together to make a thick paste.
- Coat both sides of the thighs, place in a glass container and allow to marinade for at least one hour.
- Add the oil to a skillet and bring to medium/high heat. Add the thighs cook for about 3 minutes on each side.
- Cut one thigh to be sure there is no pink and that the meat is completely cooked.
- Serve with steamed white rice and carrot and ginger salad.
- 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
- Chop both ends off the carrots, peel and discard (or compost) the peels.
- Use the peeler to make thin ribbons from the carrots, just like when you peel a carrot.
- Chop the cilantro and mix with the carrots ribbons.
- Mix the lime juice, olive oil, lime zest, and unrefined salt together in a bowl.
- Pour the dressing over the salad and toss to cover.
