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Thai Peanut Chicken and Pumpkin Curry With Pomegranate Rice

By October 4, 2017No Comments

Hi Hi!

Fall is probably the season where i make the prettiest and yummiest food, just saying. This dish literally takes 10 minutes to prep and 20 minutes to cook! It has a burst of insane flavours in every bite and is super presentable if you are hosting!

I adapted and edited the recipe from Half Baked Harvest

Check it out below!

Ingredients for Pomegranate Rice

  • 1 cup uncooked jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons pomegranate molasses
  • arils from one pomegranate
  • salt to taste

Method for Pomegranate Rice

  1. Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the rice. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. (Your pot might overflow, but thats okay)
  2. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 15-20 minutes.
  3. After 15-20 minutes remove the lid and fluff the rice with a fork. When ready to eat, drizzle in 2 tablespoons molasses plus all the pomegranate arils.

Ingredients for Curry

  • 500g boneless skinless chicken breast cut into bite size cubes
  • 2 tablespoons coconut oil
  • pinch of salt + fresh black pepper
  • 1 cup canned/boxed pumpkin
  • 1 1/2  can coconut milk
  • 1/4 cup sweet thai chili sauce
  • 1/4 cup natural creamy peanut butter
  • 2 tablespoons thai red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons curry powder
  • 1/4 cup fresh cilantro chopped
  • the juice of 2 limes
  • 1/3 cup roasted peanuts chopped

Method for Curry

  1. While the rice is cooking, make the curry. Heat a large skillet over medium-high heat and add the coconut oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked throughout, about 5-10 minutes.
  2. To the skillet add the pumpkin puree, coconut milk, sweet thai chili sauce, peanut butter, soy sauce, thai red curry paste, ginger and curry powder. Stir to combine, bring the mixture to a boil, cook 8-10 minutes or until the sauce thickens slightly.
  3. Remove from the heat and stir in the cilantro and lime juice.
  4. Serve the curry over the rice. Add a sprinkle of chopped peanuts and a handful of fresh pomegranate arils.

Tada! So simple yet very impressive and DELICIOUS.

Pinch of Love,

Mrs.Clueless

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