Pumpkin Coconut Fall Curry

INGREDIENTS

1 lb

chicken breasts ((2-3 breasts))

3 tbsp

coconut oil ((may sub. olive oil))

2 tbsp

red curry paste

1 tbsp

freshly grated ginger

garlic cloves, minced

1 1/2 cups

peeled and cubed butternut squash

small sweet potato, peeled and cubed

Granny Smith apple, peeled and cubed

1/2

red onion, diced

1 15 ounce can

pure pumpkin

1 tsp

salt

1/4 tsp

pepper

1 14.5 ounce can

quality coconut milk ((I like Chakoah))

1 cup

low sodium chicken broth

small zucchini, peeled, sliced and quartered

1 tbsp

brown sugar

1 tbsp

fish sauce

1 tbsp

dry basil

2 tbsp

lime juice

1 tsp

sriracha/Asian chili sauce

1/2 cup

sweetened coconut flakes ((more or less to liking))

chopped cilantro

Freshly squeezed lime juice