Pumpkin Coconut Curry
This seasonal twist on comforting red curry is studded with vibrant and crisp vegetables, lean chicken breast, and warm spices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mealgarden.com.
Ingredients
- 1 1/2 cup Basmati rice, dry
- 2 tbsp Olive Oil, Extra Virgin
- 1 small Red onion
- 1 tsp Garlic
- 1 tsp Ginger root
- 3/4 tsp Salt
- 1/4 tsp Black pepper
- 1 medium pepper(s) Red bell pepper
- 2 large Carrots
- 1 medium Zucchini
- 1 can (13.5oz) Coconut milk, reduced fat
- 1/2 cup Vegetable stock/broth, low sodium
- 1/2 cup Pumpkin purée, canned
- 2 tbsp Red curry paste
- 1 tbsp Pumpkin pie spice
- 2 tbsp unpacked Brown sugar
- 3 breast Chicken breast, boneless, skinless
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