Thai Pumpkin Curry
If you’re in search of a comforting, flavorful dish that’s both nutritious and easy to prepare, look no further than this Thai Pumpkin Curry. This delightful recipe combines creamy pumpkin with a medley of fresh vegetables and tender chicken, all enveloped in aromatic spices. Perfect for busy weeknights or cozy family dinners, this curry can be served over fluffy jasmine rice or light cauliflower rice, making it a versatile choice for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
- 1 tbsp avocado oil
- 1 pound boneless skinless chicken thighs (cut into 1/2" pieces)
- 1 yellow onion (diced)
- 2 cups carrots (sliced)
- 12 ounces broccoli (cut into florets)
- 2 tbsp yellow or red curry paste
- 15 ounces pumpkin purée
- 13.5 ounces coconut milk
- Fresh lime juice
- Sea salt
Instructions
- Prep the vegetables by slicing the carrots and cutting the broccoli into bite-sized pieces.
- Heat avocado oil in a large skillet over medium-high heat; sauté chicken until browned, about 5-7 minutes. Remove from pan and set aside.
- In the same pan, add onions and carrots; sauté until softened, around 5 minutes. Then add broccoli stems along with curry paste, ginger, and garlic; cook until fragrant.
- Stir in pumpkin purée and coconut milk; bring to a simmer for about 10 minutes.
- Return chicken to the pan along with broccoli florets; cook for an additional 3-4 minutes until broccoli is bright green.
- Finish with fresh lime juice; adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 382
- Sugar: 6g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 75mg
Find it online: https://cookingwithphoebe.com/thai-pumpkin-curry/