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Pumpkin and Thai Red Curry Chicken

Bloggers Adam and Joanne Gallagher from Inspired Taste make a simple and velvety Thai red curry with chicken and pumpkin puree.

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

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 Green Giant™ Steamers™ frozen sweet peas
2
cups cooked rice
2
tablespoons sliced green onions (2 medium)
Sliced fresh jalapeño chile, if desired

SAVE ON THIS RECIPE!

LOCATION

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

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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