Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 large boneless, skinless chicken breast (cut into 1" pieces)
  • 1 medium onion
  • 2 medium carrots
  • 3 cloves garlic
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon ground turmeric
  • 1 cup cubed kabocha squash
  • 1 red bell pepper
  • 8 ounces green beans (trimmed and cut into 2" pieces)
  • 2 tablespoons Thai red curry paste
  • 13.5 ounces full fat coconut milk
  • 1 cup water
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro
  • Cooked rice or quinoa (optional)

Instruction

  • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper to taste. Sauté until cooked through, about 5 minutes. Remove from pan and place on a plate, then cover loosely with foil.
  • Add the remaining 1 tablespoon olive oil to the pot. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic, ginger and turmeric, and sauté 30 seconds.
  • Add the bell pepper, pumpkin and green beans, and sauté 1 minute longer.
  • Add the the chicken back to the pan along with the red curry paste, coconut milk and water, and stir well to combine. Bring to a boil, then reduce the heat to medium low and simmer until the pumpkin is tender and the sauce has thickened, about 10-15 minutes.
  • Remove from heat and stir in the lime juice, cilantro and salt and pepper to taste.