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Thai Pumpkin Curry Chicken

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A rich blend of flavors combining tender chicken, creamy pumpkin, and vibrant vegetables in a luscious coconut curry sauce.

Ingredients

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  • 1 tablespoon avocado oil
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 1 medium yellow onion, diced
  • 2 cups carrots, peeled and sliced 1/4-inch thick
  • 12 ounces broccoli, cut into bite-sized florets
  • 2 tablespoons yellow curry paste or Thai red curry paste
  • 1 tablespoon lime zest or 2 lime leaves
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon sea salt, or to taste
  • 1 can (15 ounces) pumpkin purée
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce (optional)
  • Steamed jasmine rice or cauliflower rice, for serving (optional)
  • Toasted cashews or peanuts, for garnish (optional)
  • Lime wedges and fresh cilantro or Thai basil, for garnish (optional)

Instructions

  1. Prepare the broccoli: peel and slice the stems, and cut the crowns into florets.
  2. In a large pot, heat avocado oil over medium-high heat and sear the chicken pieces until browned. Remove chicken and set aside.
  3. Add diced onion, carrot slices, and broccoli stems to the pot. Sauté for about 5 minutes.
  4. Stir in curry paste, lime zest or leaves, minced ginger, and garlic. Cook until fragrant.
  5. Add sea salt, pumpkin purée, and coconut milk. Stir well, bring to a simmer, and cook for 8 to 10 minutes until vegetables are tender and sauce thickens.
  6. Return chicken and broccoli to the pot. Cook for an additional 3 to 4 minutes.
  7. Stir in lime juice and fish sauce, if using. Adjust seasoning as needed.
  8. Serve hot over jasmine rice or cauliflower rice, garnished with toasted nuts and lime wedges.

Notes

Prepare vegetables in advance for quicker cooking. Adjust spice level by modifying the amount of curry paste used.

Nutrition

Find it online: https://goandweb.com/thai-pumpkin-curry-chicken/