Canned pumpkin makes for a damn good curry, don’t knock it ‘til you try it. Having these leftovers for dinner tonight and cannot wait!
INGREDIENTS
- 1 can pumpkin
- 1 can coconut milk (can go lite or full fat, full fat will be a gut richer)
- 2 TBS red curry paste
- 8 chicken thighs cubed
- 4 c veggies of choice (frozen would work just fine here, I used carrots and broccoli)
- 1 TBS minced ginger (optional)
- Juice from one lime (optional)
INSTRUCTIONS
- Mix pumpkin, curry, and coconut milk (and ginger and lime juice if adding) and set aside.
- Sauté chicken in oil of choice until cooked through.
- If using fresh veggies, remove chicken from pan and set aside cooking veggies in pan until desired cook reached, then add chicken back.
- If using frozen, add veggies to chicken and cook together until cooked through.
- Combine all ingredients with sauce, serve over rice.