Red Thai Chicken Curry and Pumpkin

Serves 2

2 Chicken Breast, medium dice
1 Tbsp. coconut oil
2 cloves garlic, minced
1 tsp. fresh ginger, julienne
2 cups raw pumpkin, large dice
2 Tbsp Red thai curry paste
4 cups vegetable stock or water
1 cup quinoa blend with millet and amaranth
1 cup coconut milk
2 tsp. no salt organic seasoning
S & P to taste






In a deep pan, sauté garlic, ginger, coconut oil, then add chicken breast and cook for a few minutes.  Add vegetable stock, curry paste.   Stir until paste is mixed in.  Add pumpkin and quinoa, simmer for about 10 minutes, add seasonings and coconut milk.  Cook for another 10 minutes or until pumpkin is tender.  Add more seasoning if need

As a side, steam a cup of mix vegetables.