What’s even better are the leftovers; you’ll wake up to an even spicier version the next day, and the next, and the next. Serve with zucchini noodles or a side of steamed veggies.
7 ounces pure pumpkin purée (not pumpkin pie filling)
½ cup unsweetened coconut milk
2 tablespoons Golden Ghee
1 tablespoon freshly squeezed lime juice
½ small white onion, chopped
2 tablespoons chopped fresh Thai basil leaves
1 teaspoon curry powder
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon sea salt, plus additional for seasoning
½ teaspoon red pepper flakes
2 tablespoons extra-virgin olive oil
1 pound free-range chicken tenders
Freshly ground black pepper
In a blender, combine the pumpkin, coconut milk, ghee, lime juice, onion, Thai basil, curry powder, coriander, cinnamon, ginger, salt, and red pepper flakes. Pour the mixture into a small saucepan set over medium heat.In a medium skillet, heat the olive oil over medium heat. Season the chicken tenders with salt and black pepper. When the oil is hot, cook the chicken tenders until cooked through, about 3 minutes per side.
Cut the chicken into 1-inch pieces and add them to the pumpkin curry. Reduce the heat to low and cook for 5 to 10 minutes. Serve hot.
(per serving of 2)
Total Fat 32G
Total Carbohydrate 13G
Dietary Fiber 6G