This light and healthy savory Coconut Pumpkin Chicken is a one-pan meal that's a little spicy, Weight Watchers friendly, and naturally dairy-free and gluten-free. And it makes a great weeknight fall meal!
3 tablespoonred curry paste *use less if you prefer it less spicy
Instructions
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Cut pumpkin into quarters and scoop outstringy pulp and seeds from pumpkin and discard.
Microwave on high for 5 minutes.
Peel and chop pumpkin into bite-sized pieces.*You can use a paring knife or steak knife for this.
Pour coconut milk into a large, deep, frying pan or saucepan and set over medium-high heat. Whisk until warmed up.
Stir pumpkin, chicken, tamed jalapeno, red onion, salt, garlic, and nutmeg into coconut milk (everything except tomatoes,red curry paste, and cilantro.) Bring to a boil.
Once boiling, reduce to medium-low. Add tomatoes.
At this point, your sauce may be thinner than you like, so you'll want to add a little cornstarch mixed with water (this is what I do).
Simmer (covered) and stirring regularly,until chicken is cooked through and pumpkin is fork tender (about 15- 20 minutes)
Add cilantro and red curry paste (add more or less to your taste) and mix.Remove from heat.
Serve over Jasmine rice, white rice, brown rice or cauliflower rice.
Notes
*Please see post contents for important recipe information and tips!Adapted from Chatelaine Magazine " Spicy coconut chicken" Nov/Dec.2008
Nutrition Facts
📋 Coconut Pumpkin Chicken
Amount Per Serving (0.75 cup)
Calories 148Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 48mg16%
Sodium 524mg23%
Potassium 322mg9%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 991IU20%
Vitamin C 4mg5%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.