Ingredients

The following ingredients have 5 Servings
  • 1 tbsp olive oil
  • 1 small onion (diced)
  • 1 red pepper (diced)
  • 2 garlic cloves (minced)
  • 2 cups no salt-added chicken broth
  • 2 tbsp red curry paste
  • 2 cups pure pumpkin puree (can use fresh or canned)
  • 1 400mL can coconut milk ((can use light or full-fat))
  • 1/2 tsp paprika
  • 3 cups shredded chicken ((the equivalent of about three 4-ounce chicken breasts))
  • 1/2 tsp salt (or to taste)
  • Freshly ground pepper (to taste)
  • 1/2 cup loosely packed cilantro (chopped)
  • Additional cilantro
  • Lime juice
  • Sliced avocado
  • Baked crispy whole-wheat tortilla strips or pita chips*

Instruction

  • In a large saucepan, add olive oil and cook red pepper, onion and garlic over medium heat for about 5 minutes or until vegetables are nearly tender.
  • Add in the next five ingredients (through to paprika) and stir until smooth. Stir in the shredded chicken. Bring to a boil, reduce heat and simmer uncovered for about 10 minutes or until heated through, stirring frequently. Season with salt and pepper, to taste.
  • Just before serving, stir in cilantro. Serve with a squeeze of lime juice, additional cilantro, diced avocado and crispy baked tortilla or pita chips, if desired.