Thai Chicken and Pumpkin Curry

Avocado oil  Chicken breast  Sea salt  Butternut squash  Shallots  Ginger  Red curry Coconut milk  Vegetable broth  Zucchini Red bell pepper  Lime juice Cilantro Lime wedges


Add the thinly sliced chicken breast, and stir fry until just cooked, about 8 minutes. Remove chicken from pan.


Into the same skillet, add the other tablespoon of avocado oil and cubed butternut squash. The squash needs to be softened and lightly caramelized on the exterior.


Add the grated ginger, shallots, and red curry paste, and lightly fry for about 2 minutes as it’s stirred to coat the butternut squash.


Add the coconut milk, and bring the mixture to simmer over medium low heat. Allow to simmer for about 15-20 minutes, until the squash is softened.


Return chicken into the curry, and simmer for 2-3 minutes.


Add the chopped zucchini and sliced red pepper to the curry. Simmer for an additional 5 minutes.


A delicious Thai Chicken and Pumpkin Curry, simmered in richly spiced coconut milk, with lots of veggies.

This warming Thai curry dish is perfect over rice. Serve it over cauliflower rice to keep it Whole30 and grain free!