Pumpkin and Thai Red Curry Chicken

  • Prep 10 min
  • Total 25 min
  • Servings 4
Pumpkin and Thai Red Curry Chicken

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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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