Instructions

• 1

  In a large skillet, add 1 Tbsp olive oil over med-high heat. Add pumpkin, cooking for 5 minutes until softened slightly. Add the onion, sautéing for 3-4 minutes.

• 2

  Move the pumpkin and onion to the side of the skillet, then add 1 Tbsp of olive oil and Thai Coconut Chicken. Cook chicken until it is lightly browned on both sides.

• 3

  Add the pumpkin puree, Kevin’s Natural Foods Thai style coconut sauce, pumpkin pie spice, ginger, and garlic and stir to combine.

• 4

  Add the coconut milk and bring to a boil, then simmer for 15 minutes.

• 5

  Stir in red pepper in the last 5 minutes of cooking time then serve curry with rice or cauliflower rice in large bowls, garnishing with cilantro. Enjoy!