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Thai Chicken Curry with Chickpeas and Carrots

If you’re looking for a quick and easy dinner recipe 🧐 then look no further! All you really need for this recipe is... chicken and this curry sauce 👌🏻 (but I did spice it up with chickpeas, carrots, and onion).

Anybody else LOVE this curry sauce?

<< serves 2 >>

<< 15 minute recipe>>


  • 1 cup organic basmati rice

  • 1 white onion

  • 12 oz can of chickpeas

  • 1/2 cup carrots

  • 2 chicken breasts

  • 11 oz (1 jar) Thai Style Red Curry Sauce

  • Lemon to serve

  • Parsley to serve


  1. Boil 2 cups of water for the rice. Cook rice as instructed on package.

  2. Dice a white onion. On an oiled pan on medium heat, add the onion and let it saute for 3-4 minutes.

  3. Thinly slice 2 large carrots to get roughly 1/2 cup, Add in the can of chickpeas and carrots.

  4. Cut chicken breasts into cubes. Add it to the pan. Pour the Thai Style Red Curry Sauce over the mixture, and let cook on medium heat for 5-6 minutes.

  5. Serve chicken curry over rice. Squeeze lemon on top and add chopped parsley to serve. Enjoy!


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