Description
A super creamy curry, double packed with veggies thanks to the pumpkin! This Thai-inspired dish features tender chicken, bold curry flavor, and a rich pumpkin-coconut sauce for a cozy and nutrient-packed meal.
Ingredients
- 1 tbsp avocado oil
- 1 pound boneless skinless chicken thighs, cut into 1/2” pieces
- 1 yellow onion (12 ounces), peeled and diced 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)
- 2 cups carrots, peeled and sliced 1/4″ thick (3–4 carrots)
- 12 ounces broccoli (1–2 heads)
- 1 tbsp lime zest or 2 lime leaves
- 1/2 tsp sea salt (more or less to taste)
- 15 oz can pumpkin purée
- 13.5 oz can full-fat coconut milk
- 2 tbsp freshly squeezed lime juice
- 1 tbsp fish sauce (optional)
- 1 tbsp coconut sugar
- To serve: Steamed jasmine rice or cauliflower rice, toasted chopped cashews or peanuts, lime wedges, and cilantro
Instructions
1. Prep all the ingredients. Peel the tough layer from broccoli stems and slice them 1/4″ thick. Cut broccoli crowns into bite-sized florets and set aside.
2. Preheat a Dutch oven or large skillet over medium-high heat. Add avocado oil and sauté the chicken until browned and nearly cooked through. Remove from pan and set aside.
3. Add diced onion, carrots, and broccoli stems to the pan and sauté over medium heat until starting to soften.
4. Add curry paste, lime zest or lime leaves, minced garlic, and ginger. Cook for about 2 minutes, stirring and breaking up the curry paste until fragrant.
5. Add pumpkin purée and coconut milk. Stir well and bring to a simmer. Cook for 8–10 minutes until veggies are tender and sauce is slightly thickened.
6. Return the chicken to the pan with the broccoli florets. Simmer for 3–4 more minutes until broccoli is tender and chicken is fully cooked.
7. Remove from heat and stir in lime juice, fish sauce (if using), and coconut sugar. Taste and adjust seasoning as needed.
8. Serve hot with jasmine rice or cauliflower rice, and garnish with chopped cashews, lime wedges, and fresh cilantro.
Notes
Use Mae Ploy curry paste for best flavor. Adjust spice level by adding more curry paste. The curry thickens as it sits—thin with water or stock if needed. Great for meal prep and leftovers!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 516
- Sugar: 15g
- Sodium: 845mg
- Fat: 32g
- Saturated Fat: 22g
- Unsaturated Fat: 7g
- Trans Fat: 0.02g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 29g
- Cholesterol: 108mg
Keywords: pumpkin, curry, Thai curry, chicken curry, coconut milk, healthy dinner