About This Recipe
A protein and fiber packed curry made with tender chicken, root vegetables, and a creamy spiced pumpkin sauce.
Ingredients
-
15 oz can
Pumpkin puree
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14 oz can
Light coconut milk
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2 cups
Chicken bone broth
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2 tbsp (42g)
White miso paste
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2 tbsp (36g)
Thai yellow curry paste
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2 tbsp
Coconut aminos
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2 tbsp
Maple syrup
-
1 tbsp
Fish sauce
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32 oz (2 lb)
Boneless skinless chicken thighs
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16 oz bag
Frozen root vegetables (or sweet potatoes/carrots)
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3 cups (for serving)
Steamed jasmine rice
-
for serving
Thai basil, chopped
Instructions
- Add everything except chicken and frozen veggies to large Dutch oven. Stir to combine.
- Add chicken and veggies, stir.
- Cover, bake at 350°F for 2 hours.
- Transfer chicken to bowl, shred, return to pot.
- Salt to taste.
- Serve: 1/2 cup rice + 2 cups curry, topped with Thai basil, chili crisp, lime juice, crispy shallots.
💡 Notes & Tips
- No Dutch oven? Use slow cooker on high for 2-3 hours.
- Seasoning blend of white miso + yellow curry paste + maple + coconut aminos + fish sauce = signature flavor.
- Each serving has 39g protein and 8g fiber with only 480 cal (incl. rice).
Source: This recipe is from
Mason Fit.
Recipe by Mason Woodruff via masonfit.com. Used with attribution.
Full original recipe with photos and notes available at the source link.
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