Pumpkin and Thai Red Curry Chicken
Inspired Taste
Created Oct 14, 2012
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.
Pumpkin and Thai Red Curry Chicken
- Prep Time 10 min
- Total 25 min
- Servings 4
- Ingredients 11
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
Instructions
-
Step1In 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.
-
Step2Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
-
Step3Serve over rice; top with green onions and jalapeño slices.
Nutrition
Nutrition Facts are not available for this recipe
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