Start by peeling the tough outer layer from the broccoli stems and slice them into 1/4-inch thick pieces. Cut the crowns into bite-sized florets for even cooking.

In a large pot or deep skillet, heat the avocado oil over medium-high heat. Add the chicken pieces and sear them until they are browned on all sides. Once done, remove the chicken and set it aside.

In the same pot, add the diced onion, carrot slices, and broccoli stems. Sauté everything over medium heat until the vegetables start to soften, which usually takes about 5 minutes.

Stir in the curry paste, lime zest or leaves, minced ginger, and garlic. Cook this mixture until fragrant, allowing the aromatics to infuse the vegetables.

Add the sea salt, pumpkin purée, and coconut milk to the pot. Bring everything to a gentle simmer and cook for 8 to 10 minutes, or until the vegetables are tender and the sauce thickens slightly.

Return the seared chicken pieces and broccoli florets to the pot. Cook for an additional 3 to 4 minutes until heated through and fully combined.

Remove the pot from heat and stir in lime juice and fish sauce, if using. Taste and adjust seasoning to your liking.

Serve the curry hot over jasmine rice or cauliflower rice. Garnish with toasted nuts, lime wedges, and fresh herbs for an extra touch.