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Pumpkin and Thai Red Curry Chicken
Pumpkin and Thai Red Curry Chicken
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Prep Time:
10 minutes
Total Time:
25 minutes
Whip up our quick and creamy Thai red curry with chicken and pumpkin in just 25 minutes. Perfect for a comforting autumn dinner over rice.
Ingredients:
  • 1 can (13.66 oz) lite coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 cup chopped onion
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1 tablespoon fish sauce
  • 1 tablespoon packed brown sugar
  • 1 cup frozen sweet peas
  • 2 cups cooked rice
  • 2 tablespoons sliced green onions (2 medium)
  • Sliced fresh jalapeño chile, if desired
Instructions:
  • Heat coconut milk and curry paste in a 2-quart saucepan over medium heat until simmering. Add chicken, onion, pumpkin, fish sauce, and brown sugar. Simmer for 5 minutes, stirring occasionally.
  • Stir in a handful of fresh peas and continue simmering for an additional 5 minutes or until the chicken is fully cooked through.
  • Enjoy this flavorful dish by serving it over a bed of fluffy rice, and garnish with fresh green onions and spicy jalapeño slices for an added kick!

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