Description
This Pumpkin Curry is a rich, creamy Thai-inspired dinner made with tender chicken, pumpkin purée, coconut milk, broccoli, carrots, and fragrant yellow curry paste. It’s packed with vegetables, full of warming flavors, and ready in just 40 minutes.
Ingredients
- 1 tbsp avocado oil
- 1 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp yellow curry paste (or Thai red curry paste)
- 1 yellow onion, diced
- 2 cups carrots, sliced
- 12 oz broccoli, stems sliced and florets separated
- 1 tbsp lime zest (or 2 lime leaves)
- 1/2 tsp sea salt
- 15 oz pumpkin purée
- 13.5 oz full-fat coconut milk
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce (optional)
- 1 tbsp coconut sugar
- For Serving: Jasmine rice or cauliflower rice, chopped toasted cashews or peanuts, fresh cilantro, lime wedges
Instructions
- Prepare all the ingredients. Slice the broccoli stems and separate the florets.
- Heat the avocado oil in a Dutch oven or large skillet over medium-high heat.
- Add the chicken and cook until lightly browned and almost cooked through. Remove from the pan and set aside.
- Add the garlic, ginger, and curry paste. Stir constantly for about 1 minute until fragrant.
- Add the onion, carrots, and broccoli stems. Cook for 3–4 minutes until they begin to soften.
- Stir in the lime zest, pumpkin purée, and coconut milk. Bring to a gentle simmer while scraping up any browned bits from the bottom of the pan.
- Cook for 8–10 minutes until the vegetables are tender and the sauce has thickened slightly. Add a splash of water or chicken stock if needed.
- Add the broccoli florets and cook for another 3–4 minutes until tender.
- Return the cooked chicken to the pan and simmer until fully cooked through.
- Remove from the heat and stir in the lime juice, fish sauce, and coconut sugar. Adjust seasoning to taste.
- Serve hot over jasmine rice or cauliflower rice, garnished with toasted cashews or peanuts, fresh cilantro, and lime wedges.
Notes
- Mae Ploy yellow curry paste provides the most authentic Thai flavor.
- For a spicier curry, add extra curry paste or sliced fresh chili.
- Cauliflower rice makes this recipe lower in carbohydrates.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The flavors become even better the next day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai