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Thai Pumpkin Chicken Curry

Ashley Thomas
  • minutes
  • Serves

INGREDIENTS

1 lb

chicken thighs, cubed

1 can

coconut milk, full fat

1 can

organic pumpkin puree (15 oz)

2 tbsp

coconut oil

1

large white onion, chopped

2

Thai bird’s eye chilies, slit but keep in tact

3

garlic cloves, minced

1

inch ginger, minced

1 1/2 tsp

ground cumin

1 1/2 tsp

ground coriander

1/2 tsp

turmeric

freshly ground salt and pepper

2 tbsp

red curry paste

2 tbsp

fish sauce

1

giant handful of Thai basil, chopped

1

green bell pepper

1/2

small lime, juice

coconut sugar, optional