Paleo Chicken Pumpkin Thai Curry

Paleo Chicken Pumpkin Thai Curry
Print Recipe
KitchenFable Publishing, Inc, the producers of elementary FRESH, don't advocate any specific diet as the "right" one. We believe that a balanced diet that follows the MyPlate model, with as many dishes prepared at home with whole foods and eaten with the family as possible, is your best bet. However, we also love to try different dishes from all kinds of sources and found this Paleo/Whole 30 dish that has a rich flavor profile, is brimming with nutrients and healthy fats, and can bring a little international flair to the dinner table!
Servings Prep Time
4 cups 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 cups 15 minutes
Cook Time
15 minutes
Paleo Chicken Pumpkin Thai Curry
Print Recipe
KitchenFable Publishing, Inc, the producers of elementary FRESH, don't advocate any specific diet as the "right" one. We believe that a balanced diet that follows the MyPlate model, with as many dishes prepared at home with whole foods and eaten with the family as possible, is your best bet. However, we also love to try different dishes from all kinds of sources and found this Paleo/Whole 30 dish that has a rich flavor profile, is brimming with nutrients and healthy fats, and can bring a little international flair to the dinner table!
Servings Prep Time
4 cups 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 cups 15 minutes
Cook Time
15 minutes
Ingredients
Servings: cups
Instructions
  1. Start by making the aromatic base. In a food processor, combine the garlic, shallots, ginger, and lemongrass. Pulse to start breaking down the aromatics into very fine pieces. Add 1 tablespoon of water to get everything moving. You may need to add another 1-3 teaspoons of water beyond that to end up with a paste. Be sure to scrape down the sides of the food processor so you get all the bits. (A mini food processor will work best but you can do it in a normal-sized one as well.) You can also do this job with a mortar and pestle, but it'll take you some time to grind it all down. Reserve 3 tablespoons (about half) of this mixture for the recipe and refrigerate or freeze the other half for the next time you make a Thai curry.
  2. In a large pot over medium-high heat, add 1 tablespoon coconut oil. Once it starts to shimmer, add 3 tablespoons of the aromatic base from above and 2 tablespoons red curry paste. Stir and cook this with the oil until it starts to smell amazing, about 30 seconds.
  3. Then, add the squash or pumpkin, coconut milk and fish sauce. Bring the coconut milk to a boil, then reduce to a simmer. Cook the squash just until tender, 8 to 10 minutes. Then, add the chicken and cook 5 more minutes or until it's no longer pink and cooked through.
  4. Serve over brown rice, quinoa or cauliflower rice. Garnish with lime wedges and sliced Thai basil or cilantro.
Recipe Notes
  • To make this dish lower in fat/calories than the original, try light coconut milk instead of full-fat. It won't be as rich, but we expect it will still be delicious! (Money saving tip: half a can of full fat coconut milk and an equal amount of water works just as well as light coconut milk and costs half as much IF you can find a use for the other half of the can!)
  • In a hurry? Sub in fresh or frozen (but thawed) pre-cubed butternut squash for the pumpkin to cut way down on the prep time.
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Jordana Bowen

Creative Director & Editor-In-Chief at KitchenFable Publishing, Inc.
Jordana has years of experience in web and graphic design,copywriting and journalism, along with a BA in English from Portland State University. An accomplished home cook who has never met a cuisine she didn't like, Jordana enjoys nerding out on the latest nutrition research. She lives with her husband, Jake, and her beautiful 2-year-old daughter, Caia, in Forest Grove, Oregon.

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