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Pumpkin Chicken Curry with Vegetables and Coconut Milk

A hearty and fragrant dish that combines tender chicken thighs, creamy coconut milk, and sweet pumpkin, creating a comforting and exotic meal perfect for the whole family.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

Cooking Base
  • 1 tbsp avocado oil For sautéing the chicken and vegetables
Main Ingredients
  • 1 lb boneless skinless chicken thighs, cut into 1/2-inch pieces Provides protein and flavor
  • 3 cloves garlic, minced Adds aromatic flavor
  • 1 tbsp minced ginger Enhances the spice profile
  • 2 tbsp yellow curry paste or Thai red curry paste Base for the curry sauce
  • 1 number yellow onion, peeled and diced into 1/2-inch pieces Adds sweetness and depth
  • 2 cups carrots, peeled and sliced 1/4-inch thick Adds sweetness and color
  • 12 oz broccoli, tough outer stems peeled and sliced 1/4-inch thick Add color and nutrients
  • 1 tbsp lime zest Brightens up the dish
  • 1/2 tsp sea salt Adjust to taste
  • 15 oz can pumpkin purée Provides creaminess and nutrition
  • 13.5 oz can full-fat coconut milk Adds creaminess and flavor
  • 2 tbsp freshly squeezed lime juice For seasoning
  • 1 tbsp fish sauce (optional) For umami flavor
  • 1 tbsp coconut sugar Balances flavors
  • to taste freshly steamed jasmine rice or cauliflower rice for serving Base for the dish
  • to garnish toasted chopped cashews or peanuts For crunch
  • to serve lime wedges For bright flavor
  • to garnish fresh cilantro leaves Adds freshness

Method
 

Preparation
  1. Peel the tough outer layer from the broccoli stems and slice them into 1/4-inch thick pieces. Cut the broccoli crown into bite-sized florets and reserve for the final cooking stage.
Cooking the Chicken
  1. Heat a Dutch oven or large skillet over medium-high heat. Add 1 tablespoon of avocado oil, then add the bite-sized chicken pieces. Sauté until the chicken is browned and nearly cooked through. Remove the chicken from the pan and set aside.
Sautéing Aromatics
  1. In the same pan, add minced garlic, ginger, and your choice of curry paste. Cook over medium heat while stirring constantly, ensuring nothing sticks to the bottom. Add more oil if necessary.
Adding Vegetables
  1. Toss in the diced onion, carrots, and previously prepared broccoli stems. Sauté for about 3-4 minutes to soften the vegetables.
Mixing Ingredients
  1. Pour in the lime zest, pumpkin purée, and coconut milk. Stir well and bring to a gentle simmer, scraping browned bits from the bottom.
Cooking to Perfection
  1. Allow the curry to simmer until the vegetables become tender and the sauce thickens slightly, around 8-10 minutes. Add a splash of water or chicken stock if the mixture is too thick.
Finalizing the Dish
  1. Add the broccoli florets and let them simmer for an additional 3-4 minutes. Return the chicken to the pan to finish cooking.
Adding Final Flavors
  1. Once the chicken is cooked, remove the pan from heat. Stir in lime juice, fish sauce (if using), and coconut sugar. Adjust seasoning with salt to taste.
Serving
  1. Serve your Pumpkin Chicken Curry immediately with jasmine rice or cauliflower rice, garnished with nuts, lime wedges, and fresh cilantro.

Notes

For added flavor, experiment with spices like cumin or coriander. This dish can be made ahead for meal prep. Store leftovers in an airtight container for up to 4 days, reheating gently.