Thai Pumpkin Chicken Curry
 
Prep time
Cook time
Total time
 
The plant-based fat from the coconut milk, the protein from the chicken, and the fiber from the veggies in this chicken curry will fill you up, leaving you feeling satisfied in no time without weighing you down.
Author:
Serves: 6-8
Ingredients
  • 4 oz red curry paste
  • 1 shallot, peeled and thinly sliced
  • 2 13.5 oz cans coconut milk
  • 1 cup chicken broth
  • 1 cup pumpkin puree
  • 1 stalk lemongrass, pounded with the back of a knife
  • 6 kaffir lime leaves
  • 2 inch cube ginger root, sliced
  • 10 brussels sprouts, stems trimmed and halved
  • 1 cup cauliflower florets
  • 1 pound chicken breast, halved lengthwise then sliced thinly
  • 1 red bell pepper, sliced into strips
  • 0.75 oz package Thai basil, stems removed
Instructions
  1. Heat a large pot over medium heat. Add curry paste, shallot, and a few splashes of coconut milk. Cook about 2 minutes stirring occasionally.
  2. Stir in the rest of the coconut milk, broth, pumpkin puree, lemongrass, kaffir lime leaves, and ginger root. Bring to a simmer.
  3. Add brussels sprouts and cauliflower. Simmer for 15 minutes.
  4. Add chicken and bell pepper, cook for 5 minutes or until chicken just cooked through.
  5. Stir in basil and serve as a soup or over rice. Enjoy!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/thai-pumpkin-chicken-curry/