Pumpkin Curry (Thai)

Ingredients

• 1 tbsp coconut oil
• 2 cups butternut squash or pumpkin, cut into 1/2 inch cubes
• 1 lb chicken breasts, diced
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/3 cup pumpkin puree
• 2 tbsp red curry paste (I use Thai Kitchen brand)
• 1 tsp turmeric
• 1 tsp salt
• 400 ml coconut milk
• 1 red pepper, chopped
• Chopped cilantro
• Jasmine rice
• 1 cup jasmine rice (Jasmine Rice)
• 1 1/4 cups water (Jasmine Rice)
• 1 tsp butter (Jasmine Rice)
• 1 pinch salt (Jasmine Rice)

Steps

1. Add ingredients for the rice to a rice cooker and start cooking before you cook the curry. It should be finished by the time the rest of the recipe is done.
2. Add coconut oil to a large skillet over med-high heat. Add squash, cooking for 5 minutes until softened slightly. Add chicken and onion sauteing for 4-5 minutes until chicken is lightly browned. Add garlic, ginger, pumpkin puree, red curry paste, turmeric and salt, stirring to combine.
3. Add coconut cream and bring to a boil, then simmer for 15 minutes. Stir in red pepper in the last 5 minutes of cook time then serve curry with rice in large bowls, garnishing with cilantro and lime wedges. Enjoy!
4. Store leftovers up to 5 days in the fridge, and reheat for 2 minutes in the microwave.