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Gluten free • 40 mins to make • Serves 4

Meat

4 Chicken breasts (2 to 2 1/2 pounds), skin-on bone-in

Produce

1 lb Carrots
2 tbsp Cilantro, fresh
3 Garlic cloves
4 tsp Ginger
3 Limes, zest and juice of

Canned Goods

4 tsp Thai green curry paste

Baking & Spices

1 Kosher salt

Oils & Vinegars

1 tbsp Vegetable oil

Dairy

2 tbsp Butter, unsalted
Food Network
Food Network • 23 weeks ago

#FNMag's Thai Chicken with Carrot-Ginger Salad #Protein #Veggies #MyPlate

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