Curried Chicken In Coconut - Pumpkin Sauce

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Nutrition per serving    (USDA % daily values)
CAL
606
FAT
118%
CHOL
63%
SOD
58%

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Ingredients for 4 servings

1 teaspoon salt

2 tablespoons olive oil

3 1/2 teaspoons brown sugar , packed

To make coconut milk

1 1/2-2 tablespoons Thai red curry paste (depending on your heat tolerance)

2 tablespoons minced fresh ginger

2 green hot banana peppers

1 cup pumpkin puree (I made mine fresh from butternut squash. Note ( an equal amount of cooked, pureed sweet potato works)

8 ounces desiccated coconut (dry)

1 medium onion

2 cups coconut milk (method to make your own follows)

3 tablespoons sour cream or Greek yogurt

1 1/2 lbs boneless skinless chicken breasts , cut into large cubes (this worked out to 4 breasts)

3 1/2 cups water

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