Print

Thai Pumpkin Curry Recipe

Thai Pumpkin Curry Recipe
Print Recipe

★★★★★

5.3 from 16 reviews

This Thai Pumpkin Curry is a rich and flavorful dish combining tender chicken thighs, vibrant vegetables, and a creamy pumpkin and coconut milk base infused with authentic Thai curry paste and aromatic spices. It’s a comforting and healthy twist on traditional curry, perfect for a cozy dinner served with jasmine rice or cauliflower rice.

Ingredients

Scale

Protein and Vegetables

  • 1 pound boneless skinless chicken thighs, cut into 1/2” pieces
  • 1 yellow onion (12 ounces), peeled and diced into 1/2″ pieces
  • 2 cups carrots, peeled and sliced 1/4″ thick (3–4 carrots)
  • 12 ounces broccoli (1–2 heads), stems peeled and sliced 1/4″ thick, crowns cut into bite sized pieces

Flavorings and Spices

  • 1 tbsp avocado oil
  • 2 tbsp yellow curry paste (or Thai red curry paste, Mae Ploy brand)
  • 1 tbsp lime zest (grated with a microplane) or 2 lime leaves
  • 1 tbsp minced ginger
  • 3 cloves garlic, minced
  • 1/2 tsp sea salt (adjust to taste)

Liquids and Base

  • 15 ounce can pumpkin purée
  • 13.5 ounce can coconut milk (full fat)
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp fish sauce (optional)

To Serve

  • Freshly steamed jasmine rice or cauliflower rice (for Whole30)
  • Toasted chopped cashews or peanuts
  • Lime wedges
  • Freshly chopped cilantro and/or Thai basil

Instructions

  1. Prep Vegetables: Peel the tough outer layer from broccoli stems and slice them 1/4″ thick. Slice carrots 1/4″ thick as well. Cut broccoli crowns into bite-sized pieces and set aside to add later in the cooking process.
  2. Cook Chicken: Heat a pot or large 15″ skillet over medium-high heat. Add avocado oil once hot but not smoking. Sauté chicken pieces until browned and cooked through. Remove chicken and set aside.
  3. Sauté Vegetables and Aromatics: Add diced onion, carrots, and broccoli stems to the pan. Cook over medium heat until veggies begin to soften. Add curry paste, lime zest or lime leaves, minced ginger, and garlic. Cook while stirring and breaking up the curry paste for about 2 minutes until fragrant.
  4. Add Liquids and Simmer: Stir in sea salt, pumpkin purée, and full-fat coconut milk. Bring mixture to a simmer and cook until vegetables are tender and sauce slightly thickens, about 8-10 minutes. Add water or chicken stock if sauce becomes too thick.
  5. Combine Chicken and Broccoli Crowns: Return cooked chicken to the pan along with broccoli crowns. Cook additional 3-4 minutes until broccoli crowns are just tender but still crisp.
  6. Finish and Serve: Remove pan from heat. Stir in freshly squeezed lime juice and fish sauce if using. Taste and adjust seasoning as needed. Serve immediately over jasmine rice or cauliflower rice, garnished with toasted cashews or peanuts, lime wedges, and freshly chopped cilantro and/or Thai basil.

Notes

  • You can substitute yellow curry paste with Thai red curry paste for a different flavor profile.
  • Using full-fat coconut milk adds creaminess and richness, but light coconut milk can be used for a lower-calorie option.
  • For a vegetarian or vegan version, replace chicken with tofu or chickpeas and omit fish sauce or use a vegan alternative.
  • Serve with cauliflower rice to keep the dish Whole30 compliant and lower in carbs.
  • Adjust salt and fish sauce carefully to suit your taste and dietary needs.

Nutrition

Keywords: Thai pumpkin curry, chicken curry, coconut milk curry, healthy curry recipe, autumn curry, pumpkin purée recipe

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