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WIH Original

Thai Yellow Curry Chicken with Roasted Carrots & Cauliflower Rice

🍝 dinner·⏱ 50 min·4 servings

Ingredients

Servings
4
  • 1 ½ lb chicken thighs or breasts
  • 2 tbsp yellow curry paste
  • 1 can coconut milk
  • ½ cup chicken broth
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tbsp lime juice
  • 4 large carrots
  • 1 tbsp olive oil
  • salt
  • 1 head cauliflower
  • 1 tbsp olive oil
  • 2 cloves garlic
  • salt
  • ½ cup cilantro

How to Make It

  1. 1Preheat oven to 425°F (220°C).
  2. 2Toss carrots with olive oil and salt.
  3. 3Roast for 20–25 minutes until tender and caramelized.
  4. 4In a large skillet or pot, cook chicken over medium heat until lightly browned.
  5. 5Add curry paste and cook for 1–2 minutes until fragrant.
  6. 6Stir in coconut milk, chicken broth, fish sauce, and brown sugar.
  7. 7Simmer for 10–15 minutes until chicken is cooked through and sauce thickens slightly.
  8. 8Add lime juice and adjust seasoning to taste.
  9. 9In a separate pan, sauté cauliflower rice with olive oil, garlic, and salt for 5–7 minutes until tender.
  10. 10Serve curry over cauliflower rice with roasted carrots on the side.
  11. 11Garnish with fresh cilantro.