Thai-Style Yellow Curry Chicken
with roasted carrots and cauliflower rice
Prep & Cook Time: 30-40 min.
Difficulty Level: Easy
Spice Level: Mild
Cook Within: 5 days
Contains: Tree Nuts (Coconuts)
Give your delivery guy the night off with our Thai-style yellow curry chicken. The vibrant color and distinctive fragrance permeate this comforting curry. Aromatic and mild in flavor, it makes for a delightfully flavorful sauce when cooked with coconut milk and served with a tender chicken breast. We pair it with one of our favorite carb-friendly sides: cauliflower rice with peas.
In Your Box (serves 2)
- 1 Cauliflower Head
- 2 Boneless Skinless Chicken Breasts
- 6 oz. Carrot
- 4 oz. Peas
- 2 Tbsp. Yellow Curry Paste
- 1 Resealable Gallon-Size Plastic Bag
- 2 Green Onions
- 2 tsp. Chopped Ginger
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) 8O7gV9OD
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 1 Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Make the Cauliflower Rice
Remove leaves from cauliflower head, core, and cut into large florets. Place cauliflower in provided resealable bag. Pound until it resembles coarse grains slightly larger than rice. Don't worry if some larger stem pieces remain. Place cauliflower pieces in a small pot with 1/4 cup water over medium-low heat. Cook until tender and water evaporates, 15-17 minutes. Add peas and season with 1/4 tsp. salt. Remove from burner, cover, and set aside. While cauliflower cooks, prepare ingredients.
Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Pat chicken breasts 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 half of prepared baking sheet. Reserve pan; no need to wipe clean.
Roast Carrots and Chicken
Toss carrot slices, 2 tsp. olive oil, and 1/4 tsp. salt on other half of baking sheet and spread into a single layer. Roast until carrots are crisp-tender and chicken reaches a minimum internal temperature of 165 degrees, 11-15 minutes. While chicken and vegetables roast, make sauce.
Make the Sauce
Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil, white portions of green onions, garlic, and ginger to hot pan and cook until fragrant, 1 minute. Add yellow curry paste and coconut milk and cook, stirring occasionally, until thick enough to coat the back of a spoon, 3-4 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper.
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.
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