Description
A cozy and flavorful pumpkin curry that combines rich, creamy flavors with a hint of spice, perfect for chilly autumn evenings.
Ingredients
Scale
- 1 tablespoon avocado oil
- 1 pound boneless, skinless chicken thighs (cut into 1/2″ pieces)
- 3 cloves garlic (minced)
- 1 tablespoon minced ginger
- 2 tablespoons yellow curry paste (or Thai red curry paste)
- 1 yellow onion (12 ounces, peeled and diced into 1/2″ pieces)
- 2 cups carrots (peeled and sliced 1/4″ thick)
- 12 ounces broccoli (around 1–2 heads)
- 1 tablespoon lime zest (freshly grated)
- 1/2 teaspoon sea salt (or to taste)
- 1 can (15 ounces) pumpkin puree
- 1 can (13.5 ounces) coconut milk (full-fat for creaminess)
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce (optional for an umami kick)
- 1 tablespoon coconut sugar
- Freshly steamed jasmine rice or cauliflower rice to serve
- Toppings: toasted chopped cashews or peanuts, lime wedges, and fresh cilantro
Instructions
- Heat a Dutch oven or large skillet over medium-high heat and add 1 tablespoon of avocado oil.
- Sauté the chicken pieces until browned, about 4-5 minutes, then set aside.
- Add minced garlic, ginger, and curry paste, stirring for about a minute.
- Include diced onion, carrots, and broccoli stems, sautéing for 3-4 minutes until softened.
- Add lime zest, pumpkin puree, and coconut milk, bringing to a gentle simmer.
- Cook for about 8-10 minutes until the sauce thickens and carrots are tender.
- If necessary, thin the sauce with water or chicken broth, then add broccoli florets and cook for an additional 3-4 minutes.
- Return the chicken to the pan after removing from heat, and stir in lime juice, fish sauce (if using), and coconut sugar.
- Serve the warm curry alongside jasmine rice or cauliflower rice, and garnish with cashews, cilantro, and lime wedges.
Notes
Adjust the spice level to your preference. For a vegan version, substitute chicken with tofu or chickpeas and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 90mg
Keywords: pumpkin curry, comfort food, fall recipe, Thai curry, cozy meal