2 tbsp olive oil, divided
2 cups pumpkin, cut into 1/2 inch cubes
1 lb Kevin’s Natural Foods Thai Style Coconut Chicken
1 yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1/3 cup pumpkin puree
1 tsp pumpkin pie spice
400 mL coconut milk
1 red pepper, chopped
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.
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.
Add the pumpkin puree, Kevin’s Natural Foods Thai style coconut sauce, pumpkin pie spice, ginger, and garlic and stir to combine.
Add the coconut milk and bring to a boil, then simmer for 15 minutes.
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!