Pumpkin Chicken Curry

Ingredients

• 1 tbsp avocado oil

• 20 oz boneless, skinless chicken thighs, cut into strips

• 1 tsp thai curry powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp sea salt

• 1/4 tsp black pepper

• 2 heads broccoli, cut into florets

• 1 red onion, sliced

• 2 tbsp red curry paste (less if you are sensitive to spice)

• 1 tbsp ginger, grated

• 4 cloves garlic, grated

• 1 lime, zested and juiced

• 1 14 oz can pumpkin puree

• 1 14 oz can coconut milk

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 4 cups baby spinach

• 1 tbsp fish sauce (optional)

Instructions

1. Heat a large pan or wok over medium-medium high heat. Toss the chicken with the seasonings. Once the pan is hot, add avocado oil and saute the chicken until browned on each side and cooked through, about 8-10 minutes. Remove the chicken from the pan and set aside.

2. To the same pan add the broccoli and onions, cooking covered until the onion is translucent and the broccoli has softened slightly, about 5 minutes. Stir in the curry paste, ginger, garlic and lime zest and stir until the veggies are coated, about 1 minute.

3. Return the chicken to the pan and then stir in the pumpkin puree, coconut milk, salt, pepper, and spinach. Simmer until sauce has thickened and the spinach has wilted, about 8 minutes. If the sauce is too thick add in a bit of chicken broth or water to thin.

4. Stir in the lime juice and fish sauce and stir. Serve over rice, rice noodles, or a bed of greens.