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2 pounds boneless, skinless chicken breast

1 large yellow onion, thinly sliced

1 red bell pepper, thinly sliced

5 garlic cloves, minced

One 13.5-ounce can light coconut milk

¾ cup pumpkin purée (about half of a 15-ounce can)

½ cup coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)

2 tablespoons Thai red curry paste

1 ½ tablespoons grated ginger root

2 teaspoons kosher salt (reduce if using tamari or soy sauce), additional to taste

1 teaspoon ground black pepper

¼ teaspoon red pepper flakes (optional)

Juice of 1 lime

1 lime, sliced into wedges

3 cups cooked jasmine rice

Roughly chopped cilantro or thai basil leaves

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Slow Cooker Method

1. Add the chicken, onion, pepper, and garlic to the bowl of a 6-quart slow cooker. Add the rest of the ingredients: coconut milk, pumpkin purée, ½ cup water, coconut aminos, curry paste, ginger, salt, black pepper, and red pepper flakes (if using).

2. Stir until the chicken and vegetables are mostly covered in the liquid. Cover and cook on high for 4 hours or low for 8 hours.

3. Once cooked, add the lime juice and salt to taste. Shred the chicken with two forks (or transfer to a bowl and use a stand mixer or electric mixer to shred and return to the slow cooker bowl).

4. Serve over cooked rice and top with cilantro or Thai basil and a lime wedge on the side

Stovetop Method

1. Drizzle oil in a 6-quart pot or dutch oven. Once shimmering, add the onion and pepper and cook

   until softened, 8 to 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the

   coconut milk, pumpkin purée, ½ cup water, coconut aminos, curry paste, ginger, salt, black

   pepper, and red pepper flakes (if using). Stir to combine. Cover the pot, increase the heat to high

   and bring to a boil, once boiling, reduce the heat to medium-low and simmer, covered, for 20

   minutes to allow the flavors to combine.

2. Meanwhile, in a large oiled skillet over medium heat, cook the chicken until it reaches an internal

   temperatire of 165oF, about 7 minute each side (may vary depending on thickness of the chicken,

   pound to ½-inch thick to reduce cooking time). Add a generous pinch of salt and black pepper to

   each side. Remove from the heat, add to a bowl, and shred with two forks or dice into ¼-inch

   cubes.

3. Add the shredded or diced chicken and stir to combine. Add the lime juice and salt to taste.

4. Serve over cooked rice and top with cilantro or thai basil and a lime wedge on the side.