Thai-Style Yellow Curry Chicken

with roasted carrots and cauliflower rice

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy, Tree Nuts

Calorie-Conscious Icon
Carb-Conscious Icon
A note about serious food allergies

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
  • 1 Resealable Gallon-Size Plastic Bag
  • 4 oz. Peas
  • 6 oz. Carrot
  • 2 Green Onions
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • 2 tsp. Chopped Ginger
  • Info
    2 Tbsp. Yellow Curry Paste
  • Info
    5⅖ fl. oz. Coconut Milk
  • Nutrition (per serving)

  • Calories
    527
  • Carbohydrates
    34g
  • Fat
    21g
  • Protein
    54g
  • Sodium
    1163mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Make the Cauliflower Rice
    1

    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 ¼ cup water over medium-low heat. Cook until tender and water evaporates, 15-17 minutes. Add peas and season with ¼ tsp. salt. Remove from burner, cover, and set aside. While cauliflower cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" 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 ½ tsp. salt and ¼ tsp. pepper.

  • Step 3 - Sear the Chicken Breasts
    3

    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.

  • Step 4 - Roast Carrots and Chicken
    4

    Roast Carrots and Chicken

    Toss carrot slices, 2 tsp. olive oil, and ¼ 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.

  • Step 5 - Make the Sauce
    5

    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 ½ tsp. salt and ¼ tsp. pepper.

  • Step 6 - Plate the Dish
    6

    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.