Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized cubes
- 2 cups pumpkin puree (unsweetened) or fresh pumpkin cubes
- 1 can (13.5 oz) light coconut milk
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 tablespoon olive oil
- 2 cups fresh baby spinach
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by dicing the chicken breast into even 1-inch pieces. Season the chicken lightly with salt and pepper. Mince the garlic, grate the ginger, and finely dice the onion so everything is ready for the pan. If you are using fresh pumpkin instead of puree, peel and cube it into small half-inch pieces now.
- Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until it becomes translucent. Stir in the garlic, ginger, and red curry paste. Cook for another 2 minutes until the spices become fragrant and the paste begins to darken slightly.
- Turn the heat up to medium-high and add the chicken cubes to the skillet. Brown the chicken on all sides for about 5 minutes. You do not need to cook it all the way through yet; just focus on getting a nice golden sear to lock in the juices and flavor.
- Reduce the heat to medium-low. Pour in the pumpkin puree (or cubes) and the light coconut milk. Stir well to combine the pumpkin with the curry base. Let the mixture simmer gently for 10 to 12 minutes. If you used fresh pumpkin cubes, cook until they are fork-tender. The sauce will thicken into a beautiful, orange gravy.
- Once the chicken is fully cooked, stir in the baby spinach and let it wilt for 1 minute. Add the lime juice to brighten the flavors and adjust the salt if necessary. Ladle the curry into bowls. Serve it hot on its own or over a bed of cauliflower rice or brown rice. Garnish with a generous handful of fresh cilantro.
- Cook Time: 40 minutes