Want a comforting fall meal but don’t want to spend a lot of time in the kitchen? Then this recipe is perfect for you! It’s very quick and easy and has lots of bold flavor that will have you going back for seconds. This recipe can be doubled so you’ll have leftovers for a day or two.
- 1 cup jasmine rice
- 1/2 tsp Nons Original salt
- 1 pound boneless skinless chicken thighs, but into 1 inch cubes
- 1/2 small onion, diced
- 3 stalks green onion, diced
- 3 cloves garlic, chopped
- 1 bell pepper, chopped
- 1 tsp Nons Tenebroso salt
- 1 can pumpkin purée
- 1 cup coconut milk
- 1 1/2 cup water
- 1-2 TBSP coconut oil
- 1 TBSP red curry paste
- 1/2 tsp ground ginger
First… cook rice according to package directions and add a few pinches of Nons Original Salt.
In a large skillet melt coconut oil on medium high heat. Once the skillet is hot add chicken and sauté on both sides until brown and slightly cooked through. Then remove and set aside.
Next… in a bowl mix together the coconut milk, water and pumpkin purée and mix until combined.
Reduce the heat to medium and add onion, green onion and garlic. Sauté until the onions are translucent. Make sure to not burn the garlic.
Mix in the red curry paste and let it cook until fragrant, about a minute.
Add coconut milk and pumpkin mixture, Nons Tenebroso salt and ground ginger. Stir to combine. Let it cook for 3-5 minutes.
Add chicken and bell pepper. Cover the pot and cook on medium low to medium heat until chicken is cooked, about 10 minutes.
Taste for salt.
Use cauliflower rice instead of jasmine rice to make this grain free.
To make this vegan use 1 pound of sweet potato instead of chicken.
Fee free to use boneless chicken breast or bone in chicken thighs. Bone in chicken will take a little bit longer to cook.
