Without opening the package, microwave carrots for three minutes. Let stand until ready to use.
Melt coconut oil or unsalted butter in a large pot over medium-high heat.
Once melted, add diced yellow onion and the entire bag of carrots. Sauté for five to eight minutes or until onions are golden and carrots are fork-tender.
Add minced ginger, garlic, yellow curry powder, and red curry paste. Cook, stirring constantly, for two to three minutes until fragrant.
Shake up the can of coconut milk and pour it in. Stir over medium-high until it begins to bubble and thicken, about three minutes.
Remove pot from heat. Add shredded rotisserie chicken, frozen peas, and salt. Stir through to warm.
Taste and adjust seasonings. Serve immediately over rice or with naan.
