Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 can (15 oz) pumpkin puree (ensure it is not pumpkin pie filling)
- 1 can (14 oz) full-fat coconut milk
- 3 tablespoons red curry paste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced into strips
- 2 tablespoons fish sauce (or soy sauce for a different profile)
- 1 tablespoon coconut sugar or brown sugar
- 1 tablespoon lime juice
- 2 tablespoons coconut oil
- Fresh cilantro and sliced red chilies for garnish
- Cooked jasmine rice or cauliflower rice for serving
Instructions
- Heat the coconut oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and grated ginger, cooking for another minute until the fragrance fills your kitchen. Be careful not to burn the garlic, as it can turn bitter.
- Push the onion mixture to the sides of the pan and add the chicken pieces to the center. Cook the chicken until it is lightly browned on all sides, about 5 to 7 minutes. Add the red curry paste to the pan. Stir it constantly for 2 minutes to “bloom” the spices in the oil; this step is crucial for unlocking the deep flavors of the paste.
- Pour in the coconut milk and pumpkin puree. Stir well to combine all the ingredients into a smooth, orange sauce. Add the sliced red bell pepper, fish sauce, and sugar. Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 10 to 12 minutes, allowing the chicken to cook through and the sauce to thicken slightly.
- Remove the pot from the heat. Stir in the fresh lime juice to brighten the flavors. Taste the curry and add more fish sauce if you want it saltier or more sugar if you prefer it sweeter. Ladle the curry into bowls over jasmine rice. Garnish generously with fresh cilantro and sliced chilies for a pop of color and heat.
- Cook Time: 40 minutes