Thai-Style Yellow Curry Chicken with Roasted Carrots and Cauliflower Rice (about 1 hour).

This meal is brought to you by Home Chef.

NOTE: This meal only takes 30 – 40 min if you are serving 2 people.  This meal is being prepared for 6, so make sure to change the ingredients based off the number of people being served.  I also had to substitute this recipe a little based off of my Gas Stove.

TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything.  Here is what I had my kids do.

  • Laundry and clean their rooms.
  • Start working on homework and complete their 30 minutes of reading each day.
  • Place all school items that need to be reviewed on kitchen table.




30 oz. Cauliflower Florets
3 Resealable Gallon-Size Plastic Bag
12 oz. Frozen Peas
24 oz. Carrots
6 Green Onions
6 Garlic Cloves
6 Boneless Skinless Chicken Breasts
6 tsp. Chopped Ginger
6 Tbsp. Yellow Curry Paste
16.8 fl. oz. Coconut Milk

Preheat oven to 400 degrees.


Make the Cauliflower Rice.  Place cauliflower in provided resealable bag and pound with a small pot until it resembles course grains slightly larger than rice.  Don’t worry if some larger stem pieces remain.  Place cauliflower pieces in small pot with 1/4 cup water over medium-low heat.  Cook until tender and water evaporates, 15 minutes.  Add peas and season with 1/4 tsp. salt.  Remove from burner, cover, and set aside.  While cauliflower cooks, prepare ingredients.

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Prepare the Ingredients.  Peel, trim, and cut carrots into 1/4″ diagonal slices.  Trim and thinly slice green onions on an angle, keeping white and green portions separate.  Mince garlic.  Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.




Sear the Chicken Breasts.  Heat a medium non-stick pan over medium-high heat.  Add 2 tsp. olive oil and chicken to hot pan and cook on one side until well-browned, 3 – 4 minutes.  Transfer chicken, seared side up to one side of prepared baking sheet and reserve pan for making sauce (no need to wipe clean).  NOTE: I did not cook mine in the stove and instead cooked it on the pan for about 4 minutes.

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Roast the Carrots and Chicken.  Toss carrots, 2 tsp. olive oil, and 1/4 tsp. salt on second side of baking sheet and spread into a single layer.  Roast in oven until chicken reaches a minimum internal temperature of 165 degrees and vegetables are crisp-tender, 11 – 15 minutes.  While chicken and vegetables roast, make sauce.

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Make the Sauce.  Return pan used to sear chicken to medium heat.  Add 1 tsp. olive oil, garlic, white portions of green onions, and ginger to hot pan and cook until fragrant, 1 minute.  Add yellow curry paste and coconut milk and cook, stirring occasionally, until thickened enough to coat the back of a spoon, 3 – 4 minutes.  Season to taste with 1/2 tsp. salt and 1/4 tsp. pepper.

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Plate the Dish.  Serve cauliflower rice and roasted carrots on a plate and spoon curry sauce around rice.  Place chicken over sauce.  Garnish with green portions of green onions.

Not the greatest meal, but family still enjoyed it.  Enjoy!


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