Pumpkin and Thai Red Curry Chicken

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.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.