Red Curry Chicken And Pumpkin Soup Recipes

PUMPKIN AND THAI RED CURRY CHICKEN

Pumpkin and Thai Red Curry Chicken image

It only takes 25 minutes to make our simple and velvety Thai red curry with chicken and pumpkin puree. Serve over rice for a cozy fall meal.

Provided by Inspired Taste

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 can (13.66 oz) lite coconut milk
1 tablespoon Thai red curry paste
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion
3/4 cup canned pumpkin (not pumpkin pie mix)
1 tablespoon fish sauce
1 tablespoon packed brown sugar
1 cup frozen sweet peas
2 cups cooked rice
2 tablespoons sliced green onions (2 medium)
Sliced fresh jalapeño chile, if desired

Steps:

In 2-quart saucepan, heat coconut milk and curry paste to simmering over medium heat. Add chicken, onion, pumpkin, fish sauce and brown sugar. Simmer 5 minutes, stirring occasionally.
Add peas. Simmer 5 minutes longer or until chicken is no longer pink in center.
Serve over rice; top with green onions and jalapeño slices.

Nutrition Facts : ServingSize 1 Serving

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