Description
This vibrant pumpkin curry is a comforting and flavorful dish featuring tender chicken thighs simmered with pumpkin purée, coconut milk, and a blend of aromatic spices and fresh vegetables. Perfect for a cozy weeknight dinner, it’s served with steamed jasmine rice and garnished with toasted nuts, lime, and cilantro for a balanced and hearty meal.
Ingredients
Scale
Protein & Aromatics
- 1 tbsp avocado oil
- 1 pound boneless skinless chicken thighs, cut into 1/2” pieces
- 3 cloves garlic, minced
- 1 tbsp minced ginger
- 2 tbsp yellow curry paste (or Thai red curry paste, Mae Ploy brand)
Vegetables
- 1 yellow onion (12 ounces), peeled and diced into 1/2″ pieces
- 2 cups carrots, peeled and sliced 1/4″ thick (about 3–4 carrots)
- 12 ounces broccoli (1–2 heads), tough outer stems peeled and sliced 1/4″ thick, crowns cut into bite-sized florets
Liquid & Flavor Enhancers
- 1 tbsp lime zest (grated with a microplane or 2 lime leaves)
- 1/2 tsp sea salt (adjust to taste)
- 15 ounce can pumpkin purée
- 13.5 ounce can full-fat coconut milk
- 2 tbsp freshly squeezed lime juice
- 1 tbsp fish sauce (optional)
- 1 tbsp coconut sugar
To Serve
- Freshly steamed jasmine rice or cauliflower rice
- Toasted chopped cashews or peanuts
- Lime wedges
- Cilantro leaves
Instructions
- Prep Vegetables: Start by peeling the tough outer layer from the broccoli stems and slicing them 1/4″ thick. Set these aside along with peeled and sliced carrots. Cut the broccoli crown into bite-sized florets and keep separate for later use.
- Sauté Chicken: Preheat a Dutch oven or large 15″ skillet over medium-high heat. Once hot but not smoking, add avocado oil. Add chicken pieces and sauté until browned and nearly cooked through. Remove chicken from pan and set aside.
- Cook Aromatics & Curry Paste: In the same pan, add garlic, ginger, and curry paste. Cook over medium heat, stirring constantly to break up the paste, adding more oil if necessary to prevent sticking.
- Add Vegetables: Add diced onion, carrots, and broccoli stems to the pan. Sauté over medium heat until vegetables are just starting to soften, about 3-4 minutes.
- Add Liquids and Simmer: Stir in lime zest, pumpkin purée, and coconut milk. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan to build flavor.
- Cook Until Tender: Simmer until vegetables are tender and the sauce thickens slightly, about 8-10 minutes. If sauce becomes too thick, add a splash of water or chicken stock to adjust consistency.
- Add Broccoli Florets & Chicken: Add broccoli florets and simmer for an additional 3-4 minutes until they are tender. Return the chicken to the pan and simmer until cooked through.
- Finish and Serve: Remove the pan from heat. Stir in lime juice, fish sauce (if using), and coconut sugar. Taste and adjust seasoning with salt if needed. Serve immediately with steamed jasmine rice or cauliflower rice, garnished with toasted cashews or peanuts, lime wedges, and fresh cilantro.
Notes
- Use full-fat coconut milk for a richer, creamier curry.
- Fish sauce is optional; omit for a vegetarian version or substitute with soy sauce.
- This curry pairs well with cauliflower rice for a low-carb alternative.
- Adjust the amount of curry paste to control heat level.
- To save time, prepare the vegetables in advance.
