This seasonal twist on comforting red curry is studded with vibrant and crisp vegetables, lean chicken breast, and warm spices.
Ingredients
1 1/2 cup
Basmati rice, dry
2 tbsp
Olive Oil, Extra Virgin
1 small
Red onion
(diced)
1 tsp
Garlic
(fresh; minced)
1 tsp
Ginger root
(fresh; minced)
3/4 tsp
Salt
(kosher; divided)
1/4 tsp
Black pepper
(divided)
1 medium pepper(s)
Red bell pepper
(sliced)
2 large
Carrots
(peeled and sliced on a bias)
1 medium
Zucchini
(sliced in half moons)
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
(pre-cooked; chopped into bite-size pieces)
Instructions
Prepare rice as per package instructions.
Heat oil in a Dutch oven over medium heat. Add onion and sauté until translucent, about 2 to 3 minutes. Add garlic, ginger, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Cook another 1 to 2 minutes, stirring occasionally to prevent burning.
Add bell pepper and carrots and cook 5 minutes or until vegetables are slightly tender but still crisp. Add zucchini and cook another 2 to 3 minutes until bright green.
Add coconut milk, vegetable broth, pumpkin puree, curry paste, pumpkin pie spice, and brown sugar, plus the remaining salt and pepper. Increase heat to high and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes until thickened, giving flavors a chance to develop.
Add chopped chicken and stir until the chicken is warmed through and reaches a minimum internal temperature of 165°F (74°C).
Serve over rice and enjoy!
Notes:
Serve with cooked rice, cauliflower rice, quinoa, or naan bread for dipping.
