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Thai Pumpkin Curry

Thai Pumpkin Curry
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Indulge in the warm, creamy goodness of this Thai Pumpkin Curry, a delightful dish that not only comforts but also nourishes. This recipe features tender chicken pieces simmered in a rich blend of pumpkin puree and coconut milk, complemented by vibrant vegetables like carrots and broccoli. The aromatic yellow curry paste adds an irresistible depth of flavor, making this dish perfect for cozy weeknights or family gatherings. Quick to prepare and easy to customize, this curry invites you to experiment with your favorite ingredients while remaining a crowd-pleaser for both adults and children. In just under 30 minutes, you’ll have a hearty meal that’s ready to impress!

Ingredients

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  • 1 tbsp avocado oil
  • 1 pound boneless skinless chicken thighs
  • 1 yellow onion
  • 2 cups carrots
  • 12 ounces broccoli
  • 2 tbsp yellow or red curry paste
  • 15-ounce can pumpkin purée
  • 13.5-ounce can coconut milk
  • 2 tbsp freshly squeezed lime juice

Instructions

  1. Prepare your veggies: Dice onion, slice carrots, and cut broccoli into bite-sized pieces.
  2. Sauté the chicken: Heat avocado oil over medium-high heat, add chicken pieces, and cook until browned. Remove from pan.
  3. Cook veggies: In the same pan, sauté onion, carrots, and broccoli stems for about 5 minutes. Add curry paste, lime zest or leaves, ginger, and garlic; cook until fragrant.
  4. Add liquids: Stir in pumpkin puree and coconut milk along with sea salt; bring to a simmer for about 8-10 minutes.
  5. Combine: Return chicken and broccoli crowns to the pan; cook another 3-4 minutes until everything is heated through.
  6. Finish: Stir in lime juice before serving hot with rice or cauliflower rice.

Nutrition

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