Thai Pumpkin Curry Chicken (Print Version)
Thai-style pumpkin curry featuring tender chicken, coconut, carrots, and zesty lime in a creamy, fragrant sauce.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon avocado oil
02 -
1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
03 -
1 medium yellow onion, diced
04 -
2 cups carrots, peeled and sliced 1/4-inch thick
05 -
12 ounces broccoli (1 to 2 heads)
→ Aromatics and Seasonings
06 -
2 tablespoons yellow curry paste or Thai red curry paste
07 -
1 tablespoon lime zest or 2 lime leaves
08 -
1 tablespoon fresh ginger, minced
09 -
3 cloves garlic, minced
10 -
1/2 teaspoon sea salt, or to taste
→ Sauce Components
11 -
1 can (15 ounces) pumpkin purée
12 -
1 can (13.5 ounces) full-fat coconut milk
→ Finishing and Serving
13 -
2 tablespoons fresh lime juice
14 -
1 tablespoon fish sauce (optional)
15 -
Steamed jasmine rice or cauliflower rice, for serving (optional)
16 -
Toasted cashews or peanuts, for garnish (optional)
17 -
Lime wedges, for garnish (optional)
18 -
Fresh cilantro or Thai basil, for garnish (optional)
# Steps:
01 -
Peel the tough outer layer from broccoli stems and slice stems into 1/4-inch thick pieces. Cut broccoli crowns into bite-sized florets.
02 -
Heat a large pot or deep skillet over medium-high heat. Add avocado oil and sear chicken pieces until browned on all sides. Remove chicken and set aside.
03 -
In the same pot, add diced onion, carrots, and broccoli stems. Sauté over medium heat until vegetables start to soften.
04 -
Incorporate curry paste, lime zest or lime leaves, minced ginger, and garlic. Stir and cook until the mixture is fragrant and the curry paste is well distributed.
05 -
Add sea salt, pumpkin purée, and coconut milk to the pot. Stir to combine, bring to a simmer, and cook for 8 to 10 minutes until the vegetables are tender and the sauce thickens.
06 -
Return the cooked chicken and broccoli florets to the pot. Cook for an additional 3 to 4 minutes until heated through and flavors meld.
07 -
Remove from heat. Stir in fresh lime juice and fish sauce, if using. Taste and adjust seasoning as needed.
08 -
Serve hot over jasmine rice or cauliflower rice. Garnish with toasted cashews or peanuts, lime wedges, and fresh cilantro or Thai basil as desired.
# Notes:
01 -
Using freshly grated ginger and lime zest enhances the fragrance and depth of the curry.
02 -
For a vegetarian option, omit chicken and fish sauce and add extra vegetables or tofu.