Thai Pumpkin Curry
This Thai Pumpkin Curry is made in one pot for an easy fall meal - this spicy dish is flavoured with coconut milk, red curry paste, garlic and ginger.
Servings: 6 servings
Calories: 402kcal
Ingredients
- 1 tbsp coconut oil
- 2 cups butternut squash or pumpkin, cut into 1/2 inch cubes
- 1 lb chicken breasts, diced
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/3 cup pumpkin puree
- 2 tbsp red curry paste (I use Thai Kitchen brand)
- 1 tsp turmeric
- 1 tsp salt
- 400 mL coconut milk
- 1 red pepper, chopped
- Chopped cilantro
Jasmine rice
- 1 cup jasmine rice
- 1 1/4 cups water
- 1 tsp butter
- 1 pinch salt
Instructions
- Add ingredients for the rice to a rice cooker and start cooking before you cook the curry. It should be finished by the time the rest of the recipe is done.
- Add coconut oil to a large skillet over med-high heat. Add squash, cooking for 5 minutes until softened slightly. Add chicken and onion sauteing for 4-5 minutes until chicken is lightly browned. Add garlic, ginger, pumpkin puree, red curry paste, turmeric and salt, stirring to combine.
- Add coconut cream and bring to a boil, then simmer for 15 minutes. Stir in red pepper in the last 5 minutes of cook time then serve curry with rice in large bowls, garnishing with cilantro and lime wedges. Enjoy!
- Store leftovers up to 5 days in the fridge, and reheat for 2 minutes in the microwave.
Video
Nutrition
Calories: 402kcal | Carbohydrates: 37g | Protein: 21g | Fat: 20g | Saturated Fat: 16g | Cholesterol: 50mg | Sodium: 505mg | Potassium: 732mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8531IU | Vitamin C: 39mg | Calcium: 62mg | Iron: 4mg