pumpkin thai curry


Every autumn I get into a curry and stew mood. There’s something about the warmth of the spices that fills the void in my soul that is autumn in Florida. If you’re in the same boat, crank down the a/c, throw on a sweater, and make this asap.

pumpkin thai curry
makes 4ish servings

1 pound chicken, cut into cubes
3-4 cloves garlic, minced
1 red onion, diced
1 can full-fat coconut milk
1/2 cup pumpkin puree
2-4 tbsp red curry paste (I like spice and prefer the whole jar, honestly)
1/2 tsp red pepper flakes
salt and pepper, to taste

Optional garnishes:
Roasted cashews

In a large pot, heat up some oil and cook your chicken. When the chicken is nearing done, add the garlic and onion and cook until fragrant. Combine the coconut milk, pumpkin, curry paste, and red pepper flakes with the chicken and simmer until the sauce thickens up to your liking. Salt and pepper to taste. Add garnishes and serve over regular or cauliflower rice.

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