- 8 ounces boneless skinless chicken breast, chopped into 1″ pieces and seasoned with salt and pepper (I get my chicken from ButcherBox, which I highly recommend)
- 2 tablespoons coconut oil, divided
- 1 red bell pepper, ribs and seeds removed, sliced
- 1 yellow onion, sliced
- 8 ounces kabocha squash, peeled, seeds scooped out, and cut into 1/2″ cubes*
- 1 tablespoon ginger paste (or 3″ piece of fresh ginger, grated)
- 2 cloves of garlic, grated or finely minced
- 2 tablespoons red thai curry paste (or more to taste)
- 1/2 cup canned pumpkin puree
- (1) 16 ounce can coconut cream (or coconut milk or light coconut milk. NOT coconut creamer like what you would use for you coffee.)
- 8 kale leaves, stems removed and leaves chopped
- salt and pepper
- red pepper flakes for garnish if you like it spicy (optional)
- chopped cilantro leaves for garnish (optional)
- cauliflower rice for serving
- In a dutch oven or wok over medium high heat, add 1 tablespoon coconut oil. Cook the chicken until golden brown, turning occasionally. About 8 minutes. Transfer to a plate.
- In the same dutch oven over medium high heat, add another 1 tablespoon coconut oil. Cook the bell pepper and onion and season with salt and pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
- Add the kabocha squash, garlic and ginger, cook for 30 seconds until fragrant.
- Add thai curry paste, pumpkin puree and coconut cream and stir to combine. Simmer until the vegetables are tender.
- Add the chicken back in, and the kale and cook for another few minutes until heated thru.
- Serve warm over cauliflower rice, and topped with red pepper flakes and chopped cilantro.
*Trader Joe’s sells peeled and chopped kabocha squash in the freezer section! I love using this to save time