Thai Yellow Curry Chicken with Roasted Carrots & Cauliflower Rice

Ingredients 15 total

• 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.