Thai Pumpkin Curry
If you love pumpkin, this one is for you! This pumpkin curry is both sweet and spicy. It's big on flavor, but not on fat and oils like many traditional thai dishes.
Ingredients
- 1 Tbsp Red Curry Paste
- 12 Ounces Fairy Tale Pumpkin, Kabocha Squash, or Red Kuri Squash (325g)
- 1 Cup Coconut Milk, Reduced Fat
- 5.5 Ounces Carrot Chips (150g)
- 1 Red Bell Pepper (165g)
- 1/4 Small Red onion (70g)
- 14 Ounces Chicken Breast, Diced
- 1/3 Cup Pumpkin Puree
- 2 Cups Kale
- 1 Tbsp Garlic
- 1 Tbsp Dried or Fresh Basil, Chopped
- 1 Tbsp Fish Sauce
- 1 Tbsp Soy Sauce
- 1.5 Tbsp Erythritol
- 4 Bay Leaves
- 1/4 Salt
- 1/4 Pepper
- Olive or Coconut Oil Spray (optional)
Instructions
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Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with foil.
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Microwave your pumpkin for 2-3 minutes so that you can more easily cut it in half. Once cut in half, remove seeds and continue to cut into 1 inch cubes.
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Add 1/8 teaspoon salt and pepper to pumpkin then place in oven to cook for about 20 minutes or until tender.
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While the pumpkin is cooking dice your red onion, red bell pepper, and chicken into 1 inch pieces. Begin heating a large pan on low-medium.
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Once pan is heated add curry paste and garlic for 1-2 minutes until fragrant. Then add chicken and sprinkle with 1/8 teaspoon salt and pepper.
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After chicken has cooked for about 5 minutes, add all remaining ingredients and cook for an additional 10-15 minutes until chicken is tender and cooked throughout.
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Once the pumpkin is done in the oven add it to your pan and add additional salt and pepper to taste. Serve!
Notes
- If you don't want to fire up the oven, the pumpkin can be cooked on the stovetop in a separate pan and then added in with the rest of the ingredients.
- You can make your own carrot chips by dicing large carrots into 1/4inch thick rounds.
- Coconut sugar can be substituted for erythritol if needed.
Nutrition Facts (Per Serving)
- Calories: 320
- Fat: 7g
- Carbs: 36g
- Sugar: 13g
- Protein: 35g
