Thai-Pumpkin Chicken Curry
Recipe by: Roche Bros
Servings
8
Prep time
20 minutes
Cook time
25 minutes
Calories
443 kcal
Ingredients
- chopped fresh cilantro for garnish (optional)
Directions
- In large saucepot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook 3 minutes or until browned, turning once. With slotted spoon, transfer chicken to paper towel-lined plate.
- In same saucepot with drippings, heat remaining 1 tablespoon oil over medium-high heat. Add jalapeños, carrot and onion; cook 5 minutes or until tender-crisp, stirring occasionally. Add curry paste and ginger; cook 1 minute or until fragrant. stirring frequently. Stir in milk, broth, pumpkin, soy sauce, vinegar, sugar and chicken, scrapping browned bits from bottom of saucepan with wooden spoon; heat to a simmer. Reduce heat to medium-low; simmer 15 minutes or until slightly thickened, stirring occasionally. Makes about 8 cups curry.
- Prepare rice as label directs. Makes about 8 cups rice.
- Serve curry over rice garnished with cilantro, if desired.
Nutritional Facts
- Calories: 443
- Total Fat: 16g
- Saturated Fat: 11g
- Cholesterol: 33mg
- Sodium: 977mg
- Total Carbohydrates: 57g
- Fiber: 3g
- Protein: 17g