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Pan-Fried Thai Chicken with Carrot and Ginger Salad

July 16, 2015 by Katie Mae 14 Comments

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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:

  • 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.

Pan Fried Thai Chicken
 
Recipe type: Dinner
Cuisine: Thai
Serves: 4 Servings
Print
 
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.
3.3.3077

 
Carrot and Ginger Salad
 
Recipe type: Side
Cuisine: Thai
Print
 
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.
3.3.3077

 

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  • Bio
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Katie Mae

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living, and faith. Ethnic and Midwest foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for over 30 amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day.

Latest posts by Katie Mae (see all)

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Filed Under: Dairy Free, Egg Free, Gluten Free, Main Dishes, Salads, Uncategorized

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Reader Interactions

Comments

  1. Staci

    July 16, 2015 at 8:46 am

    Hello! This recipe looks delicious and I’m excited to try it. Just wanted to confirm that you add the sugar/sucanat in with everything else listed in step 2?

    Reply
    • Katie Mae

      July 16, 2015 at 8:04 pm

      Yes, you do. Thanks for catching that!

      Reply
  2. Jan

    July 16, 2015 at 9:35 am

    So does this satisfy your family’s appetite for dinner? Just curious. It sounds delicious, but not very filling. Is it just my children (and husband) who need something more to fill up on?

    Reply
    • Katie Mae

      July 16, 2015 at 8:00 pm

      Three adults ate this with plently of leftovers so the four servings I listed are generous. I always serve it with steamed white rice on the side. I hope that helps.

      Reply
  3. Monica

    July 16, 2015 at 9:47 am

    Sounds delicious! Here’s my question, have you ever made this recipe with chicken breasts? If so, what adjustments, if any, did you make? Thanks so much, and thanks so much for sharing your recipes, experiences + insights!

    Reply
    • Katie Mae

      July 16, 2015 at 8:02 pm

      Oh you’re welcome! 🙂 I haven’t made it with the breast but it would turn out just fine.

      Reply
  4. Mary

    July 16, 2015 at 10:01 am

    This sounds delicious! I love to make summer salads for the kids. Did you forget the ginger in the salad recipe, or is the ginger only in the chicken portion of the recipe?
    Thanks!

    Reply
    • Katie Mae

      July 23, 2015 at 9:13 pm

      It’s in both, it was accidently left out of the recipe card but was included in the recipe in the post. Thank you for noticing.

      Reply
  5. anne

    July 16, 2015 at 11:09 am

    Hi, there doesn’t seem to be any ginger in the carrot ginger salad??

    Reply
    • Katie Mae

      July 16, 2015 at 8:06 pm

      Thank you for pointing that out. I had it in the recipe card version but must have left it out on the recipe above. I already fixed it.

      Reply
  6. anne

    July 16, 2015 at 12:38 pm

    Hi, the header of the email changed, but its still called carrot and ginger salad in the post. No ginger listed in ingredient list.

    Reply
    • Katie Mae

      July 23, 2015 at 9:11 pm

      It was in the recipe but got left off the recipe card, sorry about that. Thanks for pointing it out.

      Reply
  7. Natalia

    July 16, 2015 at 6:07 pm

    Katie, this looks delicious! And a funny thing – I served something very similar today using a Japanese ginger dressing I found at Coscto as a marinade (with not too bad ingredients). Now I will have a recipe to go to when I have more time to make my own!

    Reply
    • Katie Mae

      July 16, 2015 at 8:03 pm

      Great minds think alike! 😉

      Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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