One-Pot Cozy Pumpkin Thai Curry (Edit recipe)

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Thai curry is one of my favorites, so let’s put a fall spin on it and use up some extra pumpkin puree in this delicious recipe!

Adding pumpkin puree to Thai curry is such a delicious way to use up some extra pumpkin, thicken curry, and add skin supportive nutrients. This recipe is also so customizable to whatever else you want to add. You can choose your what specific protein or vegetables you want!

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

10

Serves: 4

Ingredients

1 tsp FS Organic Ground Ginger - The Spice Lab
2 clove Garlic, minced
0.5 tsp FS Organic Ground Turmeric - The Spice Lab
0.25 tsp Black Pepper
0.5 tsp Real Salt - Redmond
1 lb Pasture-raised Chicken Breasts - US Wellness Meats, cubed
1 whole Onion, diced
2 Tbsp Red Curry Paste
1 cup Organic Coconut Milk - Thrive Market
0.5 cup Pumpkin Purée

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a pan over medium heat, heat oil if needed* and once hot add onion and garlic
Cook 2 minutes, until soft
Add vegetables, chicken, spices, and cook 5 minutes
Add curry paste, harissa, salt and cook for 1-2 minutes to bring out flavor
Pour in coconut milk and pumpkin
Bring to boil and lower to simmer 10-15 minutes, until cooked and sauce is thickened
Serve with rice and vegetables and enjoy!!

Notes

I purchase 100% pasture-raised meat online from US Wellness or Grassroots Co Op (Use code “LIVNATURALLY” for 15% off) I use my Caraway ceramic pan that does not need oil, so use some depending on your pan You can use code “LIVNATURALLY” for 10% off!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	316
Fat:	21 g
Carbohydrates:	5 g
Protein:	23 g
Cholesterol:	70 g
Sodium:	484 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.