Thai Pumpkin Curry Chicken

Nothing warms up a chilly evening quite like a big bowl of Thai pumpkin curry brimming with tender chicken, silky coconut milk and bright pops of broccoli and carrot. This cozy dish comes together faster than you would expect and brings big restaurant-level flavors right into your own kitchen. It is perfect for busy nights but impressive enough to serve to guests.

My family went wild for this when I made it during fall pumpkin season and now it is a monthly tradition that everyone looks forward to

Ingredients

• Avocado oil: gives a neutral taste with high heat tolerance for sautéing
• Boneless skinless chicken thighs: stay juicy and absorb curry flavors beautifully Choose thighs that are a healthy pink with no grayness
• Yellow or Thai red curry paste: drives classic Thai flavor Look for brands with lemongrass as a top ingredient
• Yellow onion: adds sweetness and body Use onions that feel firm and heavy for their size
• Carrots: bring color and a touch of natural sweetness Look for ones that are smooth and snap easily
• Broccoli: brings crunch and freshness Heads should have tight green florets with crisp stems
• Lime zest or lime leaves: offer a sunshiney citrus punch Choose limes that are glossy and slightly soft
• Fresh ginger and garlic: lend warmth and depth Select firm pieces free from mold
• Sea salt: brightens and balances flavors Adjust to your preference
• Pumpkin purée: creates a creamy velvety sauce Choose unsweetened pure pumpkin for best results
• Full-fat coconut milk: adds richness Look for brands with minimal additives
• Lime juice: wakes up the curry and adds zip Use freshly squeezed for the best punch
• Fish sauce: gives another savory note It is optional but adds a true Thai essence
• Garnish ideas: like jasmine rice cilantro cashews or lime wedges make every bowl special

Instructions

Prep the Broccoli:

Peel the tough outer layer from broccoli stems using a vegetable peeler Slice the stems into quarter inch pieces for tender bites Cut the crowns into uniform bite-sized florets so they cook evenly

Brown the Chicken:

Heat your largest pot or deep skillet over medium high Once hot pour in the avocado oil Add chicken pieces and sear without moving too much until browned Flip and repeat on the other side Remove chicken to a plate but leave the flavorful bits in the pot

Soften the Vegetables:

Add diced onion sliced carrots and the prepped broccoli stems right into the same pot Lower the heat to medium Sauté for several minutes stirring frequently until the onion turns translucent and veggies just start softening

Toast Curry Paste and Aromatics:

Add curry paste lime zest ginger and minced garlic to the pot Stir well and press the paste on the bottom of the pan for about one minute The goal is to cook off raw flavors and let the spices bloom into the oil

Simmer with Pumpkin and Coconut Milk:

Sprinkle in sea salt then add the pumpkin purée and coconut milk Use a spoon to combine everything smoothly Bring to a gentle simmer and cook this mixture for about eight to ten minutes Stir every couple minutes The vegetables should be just fork tender and the sauce thickened

Finish Cooking Chicken and Broccoli:

Return the cooked chicken and all its juices plus the broccoli florets to the pot Stir gently so everything is coated Simmer for another three to four minutes until chicken is cooked through broccoli is vibrant green and the curry is piping hot

Add Final Seasonings:

Take the pot off the heat Stir in lime juice and fish sauce if using Taste and add extra salt or more lime juice as needed for brightness

Serve and Garnish:

Spoon the curry generously over bowls of hot jasmine or cauliflower rice Top with fresh cilantro toasted cashews or lime wedges for even more flavor

Hands down my favorite ingredient is the combination of pumpkin purée and coconut milk Together they make the curry so luscious that my kids actually fight over leftovers Sometimes I double the batch just for this reason

Storage Tips

Store leftovers in a tightly sealed container in the refrigerator for up to four days The flavors develop overnight so it often tastes even better the next day For freezing let the curry cool fully then freeze in single portions for easy meals later Thaw overnight in the fridge and rewarm gently on the stovetop

Ingredient Substitutions

No chicken Thighs are best for flavor but chicken breast or even firm tofu can work in a pinch If you cannot find lime leaves use lime zest as written If fish sauce is not your thing substitute with soy sauce or simply skip for a vegetarian option Some days I sneak in sweet potatoes in place of carrots for extra heartiness

Serving Suggestions

Serve over steaming white jasmine rice for classic comfort For a lower carb plate try over fluffy cauliflower rice Garnish with Thai basil for a peppery bite or use peanuts if cashews are not handy A little extra squeeze of lime at the table brightens every bite

Cultural Roots

Pumpkin curry is a beloved dish in Thai home cooking where regional veggies get paired with punchy curry pastes and creamy coconut milk This recipe borrows from that proud tradition but makes it approachable for every home cook It is the dish that got my kids hooked on Thai flavors

Seasonal Adaptations

Swap in butternut squash when pumpkin is not in season Add sugar snap peas or green beans in spring for crunch Use red curry paste for a spicier winter warming version I love how this recipe adapts to whatever you have on hand and every season brings a new twist

Success Stories

I have made this for new parents and college students alike and it always brings comfort One friend started making it for her own family soup night because her picky eaters devoured every spoonful My own batch always disappears in a flash and even teenagers ask for seconds

Freezer Meal Conversion

Prepare the curry as directed and cool completely Portion into individual containers and freeze for up to three months To reheat thaw in the refrigerator overnight or use gentle heat on the stove adding a splash of water if the curry is extra thick This makes winter weeknights so much easier

This Thai pumpkin curry will warm you from the inside out and brings the flavors of Thailand to your table in under an hour. You will want to make it again and again.

Recipe FAQs

→ What type of curry paste works best?

Yellow or red Thai curry paste both provide delicious flavors and can be used interchangeably based on your spice preference.

→ Can I make this dish vegetarian?

Simply omit the chicken and fish sauce, and add more vegetables or tofu for a hearty meatless meal.

→ Is fresh pumpkin necessary?

Pumpkin purée is called for in this dish, but you can use homemade roasted pumpkin if desired for extra depth.

→ How spicy is this curry?

The heat level depends on your curry paste choice. Start mild and adjust to suit your taste.

→ What are the best toppings?

Finish with toasted cashews, lime wedges, and fresh cilantro or Thai basil for added flavor and texture.

→ Can I prepare this in advance?

Yes, this dish reheats well and flavors deepen as it sits, making it great for meal prep or leftovers.