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Pumpkin and Thai Red Curry Chicken

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4
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It only takes 25 minutes to make our simple and velvety Thai red curry with chicken and pumpkin puree. Serve over rice for a cozy fall meal.

Inspired Taste Recipe by Inspired Taste
October 14, 2012

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

Directions

  • 1 In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
  • 2 Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
  • 3 Serve over rice; top with green onions and jalapeño slices.

Expert Tips

Make this vegetarian, and substitute cubed butternut squash or cubed pumpkin for the chicken.

Add crunch to the top of this curry by adding chopped peanuts.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
503.5
% Daily Value
Total Fat
24.4g
38%
Saturated Fat
19.1g
96%
Cholesterol
83.1mg
28%
Sodium
444.8mg
18%
Total Carbohydrate
40.3g
13%
Dietary Fiber
4.4g
18%
Sugars
7.5g
Protein
32.9g
% Daily Value*:
Vitamin C
42%
42%
Calcium
7%
7%
Iron
33.90%
34%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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