Thai Chicken with Carrot-Ginger Salad
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- Recipe categories: Poultry, Chicken, Vegetables, Carrot,
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Total Reviews: 4
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By miner_meredith_...
Fort Worth, TX
on May 17, 2010
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My husband, 3 year old and 2 year old loved this recipe. I only used 2 tsp of the green curry paste to control the heat while still adding flavor. The chicken was really moist and flavorful throughout. I made the carrot salad and added about 2 tablespoons of honey to the dressing because it was a little too tart. Everyone loved it! I served it with some rice noodles with a light soy dressing.
By sroahen_7216635
dexter, MI
on May 01, 2010
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Easy and delicious, left out cilantro.
By kconner1961_126...
Collinsville, VA
on April 10, 2010
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Loved it! love ginger & Cilantro
By tonihall1_12598158
sanford, 58
on March 17, 2010
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This was the most moist chicken breast I ever cooked! very flavorful...loved it. I changed the cook time though, I have a convection oven so I cooked it on 350 for 40 minutes. I made the carrot salad as well...I loved it, my husband did not