Pumpkin Coconut Chicken Fall Curry

Pumpkin Coconut Chicken Fall Curry

It hasn’t felt much like Fall here in San Diego with our recent heat wave and Patrick’s surf trip to Nicaragua catching warm water waves like this (this pic is totally non-Photoshopped by the way, love that foreground!).  But this past week, Fall finally breezed through my kitchen and brought with it the most comforting curry to ever touch my lips…

Pumpkin Coconut Chicken Curry.  Hello Fall!  This Fall on a plate is inspired by my Fall in a bowl, my Thai Butternut Squash, Sweet Potato, Carrot Soup, because it is so bursting with flavor and so creamy that I needed an excuse to eat it more ways than only soup.  And now I can.  But more importantly, now you can.

Ingredients

  • 1 pound chicken breasts (2-3 breasts)
  • 3 tablespoons coconut oil (may substitute olive oil)
  • 2 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 4 garlic cloves, minced
  • 1 1/2 cups butternut squash, peeled and cubed
  • 1 small sweet potato, peeled and cubed
  • 1 Granny Smith apple, peeled and cubed
  • 1/2 red onion, diced
  • 1 15 oz. can pure pumpkin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 14.5 oz. can quality coconut milk
  • 1 cup chicken broth
  • 1 small zucchini, peeled, sliced and quartered
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon dry basil
  • 2 tablespoons lime juice
  • 1/2-1 teaspoon sriracha/Asian chili sauce
  • **Garnish
  • 1/2 cup sweetened coconut flakes, more or less to liking
  • Cilantro
  • Freshly squeezed lime juice
Read the whole recipe on Carlsbad Cravings