Pumpkin and Thai Red Curry Chicken

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.

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

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.

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.