Name: Thai Pumpkin Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Thai
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); 2 cups carrots (peeled and sliced 1/4" thick, about 3-4 medium-sized); 12 ounces broccoli (about 1-2 heads); 2 tbsp yellow curry paste (or Thai red curry paste, Mae Ploy brand); 1 tbsp lime zest (grated with a microplane, or use 2 lime leaves); 1 tbsp minced ginger; 3 cloves garlic (minced); 1/2 tsp sea salt (more or less to taste); 15 ounce can pumpkin purée; 13.5 ounce can coconut milk (full fat); 2 tbsp freshly squeezed lime juice

Thai Pumpkin Curry

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If you’re craving a comforting yet vibrant dish, Thai Pumpkin Curry is the perfect choice! This creamy, flavorful recipe combines pumpkin, coconut milk, and an array of fresh vegetables to create a satisfying meal that pleases everyone at the table. Ideal for busy weeknights or as a make-ahead option for meal prep, this curry is both nutritious and delicious. The blend of spices and the richness of coconut milk ensures every bite is packed with flavor. Plus, it’s versatile enough to adapt for various dietary preferences, making it a family favorite that you’ll want to enjoy again and again.

Author: Harper
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 6
Category: Main
Method: Sautéing
Cuisine: Thai

Ingredients

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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)
2 cups carrots (peeled and sliced 1/4" thick, about 3–4 medium-sized)
12 ounces broccoli (about 1–2 heads)
2 tbsp yellow curry paste (or Thai red curry paste, Mae Ploy brand)
1 tbsp lime zest (grated with a microplane, or use 2 lime leaves)
1 tbsp minced ginger
3 cloves garlic (minced)
1/2 tsp sea salt (more or less to taste)
15 ounce can pumpkin purée
13.5 ounce can coconut milk (full fat)
2 tbsp freshly squeezed lime juice

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Instructions

Prep all ingredients: Dice onions, slice carrots and broccoli.
Heat avocado oil in a pot over medium-high heat. Sauté chicken until browned and cooked through, then set aside.
In the same pot, add onions, carrots, and broccoli stems; sauté until softened. Stir in curry paste, lime zest, ginger, and garlic—cook until fragrant.
Add pumpkin purée, coconut milk, and salt; bring to a gentle simmer for 8-10 minutes until veggies are tender.
Return chicken to the pot along with broccoli crowns; cook for an additional 3-4 minutes.
Finish with lime juice; adjust seasonings as needed.

Nutrition

Serving Size: 1 cup (240g)
Calories: 385
Sugar: 6g
Sodium: 420mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 5g
Protein: 26g
Cholesterol: 85mg

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