Pumpkin Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 6 servings
Ingredients
  • 1 Tbsp canola oil
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 3 medium red potatoes, cut into bite-sized pieces
  • 1 cup sliced carrots
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 14/ cup Thai red curry paste
  • 1 15-oz can pumpkin puree
  • 1 14-oz can coconut milk
  • 1 cup water
  • 1 tsp Sriracha
  • 1 tsp salt
  • ½ cup frozen peas, thawed
  • Hot cooked rice
Instructions
  1. Heat oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through. Remove from pan.
  2. Add garlic and potatoes to pan and stir-fry potatoes until slightly tender, about 5 minutes. Add carrots and continue to cook until carrots are crisp-tender.
  3. Add onions and bell pepper to combine and cook an additional 2 minutes, stirring frequently.
  4. Reduce heat to medium-low. Add chicken back to pan and toss to combine. Add curry paste, pumpkin, coconut milk, water, Sriracha, salt, and peas and cook, stirring frequently, allowing mixture to simmer for about 3 minutes. Serve over hot cooked rice and enjoy!
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/pumpkin-curry/