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Pumpkin Chicken Curry with Veggies and Coconut Milk Recipe

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4 from 10 reviews

This vibrant Pumpkin Curry is a comforting dinner dish featuring tender chicken thighs simmered in a creamy coconut and pumpkin sauce infused with yellow curry paste, fresh ginger, and lime zest. Loaded with nutritious vegetables like broccoli and carrots, and served with jasmine rice or cauliflower rice, it’s a perfect balance of sweet, savory, and tangy flavors enhanced by toasted nuts and fresh cilantro. Ideal for a cozy night in, this curry delivers warmth and depth with a subtle hint of spice.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tbsp avocado oil
  • 1 pound boneless skinless chicken thighs, cut into 1/2″ pieces
  • 3 cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 tbsp yellow curry paste (or Thai red curry paste, Mae Ploy brand)
  • 1 yellow onion (12 ounces), peeled and diced into 1/2″ pieces
  • 2 cups carrots, peeled and sliced 1/4″ thick (about 3-4 carrots)
  • 12 ounces broccoli (1-2 heads)
  • 1 tbsp lime zest (grated with a microplane, or use 2 lime leaves)
  • 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
  • 1 tbsp fish sauce (optional)
  • 1 tbsp coconut sugar

To Serve

  • Freshly steamed jasmine rice or cauliflower rice
  • Toasted chopped cashews or peanuts
  • Lime wedges
  • Cilantro

Instructions

  1. Prep Vegetables: Peel the tough outer layer from broccoli stems and slice them 1/4″ thick. Set the sliced stems aside with the sliced carrots. Cut the broccoli crown into bite-sized florets and keep separately for later use.
  2. Brown the Chicken: Heat a Dutch oven or large 15″ skillet over medium-high heat. Add avocado oil once hot. Sauté chicken pieces until browned and barely cooked through. Remove chicken from the pan and set aside.
  3. Sauté Aromatics and Curry Paste: Add garlic, ginger, and curry paste to the pan. Cook over medium heat, stirring constantly to break up the curry paste, adding more oil if needed to prevent sticking.
  4. Cook Vegetables: Add diced onion, carrots, and broccoli stems to the pan. Sauté for 3-4 minutes until vegetables start to soften.
  5. Add Pumpkin and Coconut Milk: Stir in lime zest, pumpkin purée, and coconut milk. Bring to a simmer while scraping up browned bits from the pan bottom.
  6. Simmer Until Tender: Cook the curry for 8-10 minutes until vegetables are tender and sauce slightly thickened. If too thick, add a little water or chicken stock to adjust consistency.
  7. Add Broccoli Florets and Chicken: Stir in broccoli florets and simmer for 3-4 minutes until tender. Return chicken to the pan and simmer until cooked through.
  8. Finish and Season: Remove pan from heat. Stir in lime juice, fish sauce (if using), and coconut sugar. Taste and adjust salt or other seasonings as needed.
  9. Serve: Serve hot with steamed jasmine rice or cauliflower rice. Garnish with toasted cashews or peanuts, fresh cilantro, and lime wedges.

Notes

  • Use full-fat coconut milk for creamier texture and richer flavor.
  • Yellow curry paste can be substituted with Thai red curry paste for a spicier version.
  • Adjust the amount of curry paste to taste depending on your spice tolerance.
  • Removing tough broccoli stems ensures a tender and enjoyable texture.
  • To make this recipe vegetarian, omit the chicken and fish sauce; use vegetable broth instead of chicken stock if thinning the curry.
  • Leftover curry stores well in the fridge for up to 3 days and reheats nicely.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai-inspired

Find it online: https://iamstarved.com/pumpkin-chicken-curry-with-veggies-and-coconut-milk-recipe/