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.
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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?
Yes, you do. Thanks for catching that!
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?
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.
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!
Oh you’re welcome! 🙂 I haven’t made it with the breast but it would turn out just fine.
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!
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.
Hi, there doesn’t seem to be any ginger in the carrot ginger salad??
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.
Hi, the header of the email changed, but its still called carrot and ginger salad in the post. No ginger listed in ingredient list.
It was in the recipe but got left off the recipe card, sorry about that. Thanks for pointing it out.
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!
Great minds think alike! 😉