Pumpkin and Thai Red Curry Chicken

  • Prep 10 min
  • Total 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 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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