Pumpkin and Thai Red Curry Chicken

 


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

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.

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