Coconut Oil (3 Tbsp)
in a wok or pan over medium-high heat.
Fresh Ginger (1 Tbsp)
Garlic (4 cloves)
to the oil. Sauté until aromatic, approximately 30 seconds to 1 minute.
Thai Red Curry Paste (3 Tbsp)
to the mix, then saute for another minute.
Coconut Milk (1 can)
into the wok or pan.
Pumpkins (1 1/2 cups)
to the wok, then let it simmer for about 2 minutes
Reduce the heat to low and allow the curry to simmer for about 15 more minutes, stirring frequently. If the curry gets too thick, add water.
Tyson® Chicken Thighs (1 1/2 cups)
to the curry, then allow the curry to simmer for about 5 more minutes over medium heat until the chicken is fully cooked.
Fish Sauce (1 Tbsp)
Brown Sugar (1 Tbsp)
Kaffir Lime Leaves (2)
Transfer the curry into a bowl, then garnish with fresh sliced
Red Chili Pepper (1)
Fresh Cilantro Leaves (1/2 cup)
Fresh Thai Basil Leaves (1 cup)
. Serve with steamed rice. Enjoy!