WHOLE30

Thai Chicken and Pumpkin Curry

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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

WHAT YOU NEED

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

ONE

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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.

TWO

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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.

THREE

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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.

FOUR

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

FIVE

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

SIX

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

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

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Try these other  Recipes

Thai Red Curry Soup with Chicken and Zoodles

Baked Butternut Casserole

Thai Curry with Chicken