top of page
  • glennapritzlaff

Pumpkin Curry with Chicken and Rice

Cozy, warm, a little bit spicy with subtle pumpkin creaminess. This dish is perfect for a dreary rainy fall evening which we are having due to Hurricane Ian. We are lucky to be just getting rain and some wind gusts and thankful that we can enjoy a warm meal at home. This dish tastes complex but comes together easily with just a few ingredients.



What you need:


Olive oil

1 small yellow onion

1 red bell pepper or a handful of small red peppers (not hot)

1 large carrot


2 tbsp red curry paste (my go to is Mekhala Living)


1 1/2 lbs chicken breast tenders

1 15 oz can pumpkin puree

1 15 oz can coconut milk

Salt and pepper

basil for garnish


Begin by slicing your onion, pepper, and peeling and chopping the carrot. Stir fry with a bit of olive oil over medium heat and add a pinch of salt and pepper. When the veggies have softened a little scoot them to the outside of the pan. Sprinkle the chicken with salt and pepper and brown two minutes per side, working in batches so they sear properly and the pan isn’t over crowded. Remove the chicken and set aside on a plate. Now add the red curry paste, 2 tbsp adds a fair amount of heat so if you don’t like it too spicy you can add just 1-1 1/2 tbsp. Stir it around for a minute to release the aromas. There will be a fair amount of brown bits stuck to the pan so I like to add a splash of water and quickly scrape up all those bits. When the water has evaporated stir in your coconut milk and pumpkin puree. Stir until everything is well combined. Lastly add the chicken back in and simmer for about 10 more minutes until the chicken is cooked through and the flavors have melded together. Serve with rice and chopped fresh basil. Enjoy!






24 views0 comments

Recent Posts

See All

Comments


bottom of page