This year I used Pailin’s Yum dressing on the julienned carrot salad:
3 red Thai chilies (could not find, used dried Thai chili spice)
3 cloves garlic (should have used ones)
5 stems cilantro
2 T fish sauce
3 T lime juice
Chicken and Carrots with Lemon Butter Sauce
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon canola oil
3/8 teaspoon freshly ground black pepper, divided
12 ounces (1/2-inch-thick) diagonally cut peeled carrot (about 2 cups)
3 tablespoons minced shallots
1 tablespoon chopped fresh thyme
1 1/2 cup unsalted chicken stock
2 tablespoons unsalted butter
4 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
* arrange the carrots in a vegetable steamer; steam ~14 minutes or until tender. Remove from steamer, set aside.
* Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan.
Cook 4 minutes or until browned on one side. Turn over; cook until a thermometer registers 160°. Remove chicken from pan; keep warm.
* Return skillet to medium-high heat. Add shallots and thyme; sauté 1 minute. Bring to a boil, cook 5 minutes or until reduced to 1/3 cup. Reduce heat to low.
* Add butter, stirring constantly with a whisk until butter melts. Remove from heat.
* Add remaining 1/8 teaspoon pepper, parsley, and lemon juice, stirring with a whisk.