Pumpkin and Thai Red Curry Chicken Recipe
It only takes 25 minutes to make our simple and velvety Thai red curry with chicken and pumpkin puree. Serve over rice for a cozy fall meal.
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.bettycrocker.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Serving bowl
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
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