PUMPKIN AND THAI RED CURRY CHICKEN

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Pumpkin and Thai Red Curry Chicken image

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.

Provided by Inspired Taste

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

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:

  • 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.
  • Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
  • Serve over rice; top with green onions and jalapeño slices.

Nutrition Facts : ServingSize 1 Serving

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