This curry is enchanting, brimming with pumpkin, spice, and everything nice. Plus, it simmers up quickly, with a Thai-style red curry sauce and pre-cut chicken ready to drop in the pot.
Allergen Note: Contains fish, tree nuts.
In a large saucepan over medium heat, combine the curry along with a splash of water and bring to a simmer.
Meanwhile, cut the pumpkin in half and scoop out the seeds. Cut the flesh into about 2 cups of bite-size pieces, reserving the rest for another use. Add the squash to the curry and simmer until nearly tender when pierced with a fork, about 15 minutes.
Meanwhile, seed and thinly slice the bell pepper. Cut half of the lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.
When the squash is ready, add the chicken and bell pepper and simmer until the chicken is firm and the pepper is tender-crisp, 5 minutes. Add the juice of ½ lime and season to taste with soy sauce, if necessary.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice in bowls, spoon the pumpkin chicken curry over, and scatter with the cilantro leaves. Serve warm, with the lime wedges for squeezing.
The chicken arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.