Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized chunks
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 2 tablespoons coconut oil or olive oil
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon brown sugar
- 2 cups fresh baby spinach
- 1 lime, juiced
- Fresh cilantro and red pepper flakes for garnish
Instructions
- Heat the coconut oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for about 5 minutes until it becomes translucent. Stir in the minced garlic, grated ginger, and red curry paste. Sauté for another 2 minutes until the spices are fragrant and the paste begins to darken slightly.
- Increase the heat to medium-high and add the chicken chunks to the pot. Cook the chicken for 5 to 6 minutes, stirring occasionally, until the pieces are browned on all sides. They do not need to be fully cooked through at this stage, as they will finish simmering in the sauce.
- Pour in the pumpkin puree and the coconut milk. Stir well to ensure the pumpkin is fully incorporated into the liquid. Add the sliced red bell pepper, fish sauce, and brown sugar. Bring the mixture to a gentle boil, then reduce the heat to low. Let the curry simmer for 10 to 12 minutes, allowing the flavors to meld and the chicken to become tender.
- Stir in the fresh baby spinach and lime juice. Cook for just 1 to 2 minutes until the spinach has wilted into the sauce. Taste the curry and adjust the seasoning with more fish sauce for saltiness or lime juice for acidity if needed.
- Ladle the hot curry into deep bowls. For a complete meal, serve it over a bed of fluffy jasmine rice or cauliflower rice. Garnish generously with fresh cilantro leaves and a sprinkle of red pepper flakes for an extra kick of heat.
- Cook Time: 40 minutes