Paleo & Whole 30 Thai Pumpkin Curry with Chicken over Asparagus Cauliflower Rice

20 Sep

Fall in New England = pumpkin everything.  Most people don’t really know what pumpkin tastes like because ‘pumpkin everything’ really means cinnamon, nutmeg, allspice, and cloves (maybe ginger too).  Here is a recipe that uses pumpkin as pumpkin, a source of sweetness and creaminess with a good dose of potassium and vitamin A!

Paleo/Whole 30 Thai pumpkin curry with chicken over asparagus cauliflower rice.

Paleo/Whole 30 Thai pumpkin curry with chicken over asparagus cauliflower rice.

Curry Ingredients:

3 chicken breasts, cubed

1 large sweet onion, chopped

2 jalapeno peppers, diced (I remove seeds and membrane)

3 cloves garlic, minced

1 tbl. tomato paste

2 tbl. fresh ginger, grated

1-3 cups organic low sodium chicken broth

1 1/2 cans (15oz size) of organic pumpkin or the flesh of one roasted sugar pumpkin

11oz So Delicious culinary coconut milk

2 sweet potatoes, peeled and cubed

Juice of one small lime

Kosher salt

Pepper

Olive oil

Method:

Heat a few tablespoons of olive oil in a large pot over medium high heat.  Season chicken with salt and pepper and add to pot.  Once chicken has cooked on all sides remove from pot and set aside.  Add more olive oil to pot, when hot add onion and sauté for 4 minutes.  Add jalapeno and garlic and sauté 2 minutes.  Add tomato paste and ginger and sauté 2 minutes.  Deglaze pan with a little chicken broth.  Add pumpkin and coconut milk to pot and thin sauce as desired with more chicken broth.  Add cubed sweet potatoes, cover pot, and let simmer 15 minutes.  Return chicken (drain fat) to pot and warm/cook through.  Season with salt, pepper, and lime juice to taste.  Honestly, you can probably throw everything in a slow cooker and cook it on low for 6-8 hours or high for ~4 hours.  By the time I prepped everything I didn’t want to wait for a slow cooker.  Serve over asparagus cauliflower rice (recipe below).

Asparagus Cauliflower Rice

Ingredients:

1 pound asparagus spears, cut into 1/2 inch pieces

1 head cauliflower

2-3 tbl. ghee

Kosher salt

Pepper

Method:

Rice cauliflower in food processor.  Heat ghee in a large deep skillet over medium heat.  Add asparagus and cauliflower and cook to desired texture of cauliflower.  Season with salt and pepper to taste.

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