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–+ servings

Thai Pumpkin Curry

A comforting and creamy dish featuring pumpkin, coconut milk, and a variety of nutritious vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 506
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp avocado oil
  • 1 pound boneless skinless chicken thighs cut into 1/2" pieces
  • 1 medium yellow onion 12 ounces, peeled and diced into 1/2" pieces
  • 2 cups carrots peeled and sliced 1/4" thick, 3-4
  • 12 ounces broccoli 1-2 heads
  • 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 more or less to taste
  • 15 ounces pumpkin purée
  • 13.5 ounces coconut milk full fat
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp fish sauce optional
  • 1 serving freshly steamed jasmine rice or cauliflower rice for Whole30
  • to taste toasted chopped cashews or peanuts
  • to taste lime wedges
  • to taste freshly chopped cilantro and/or Thai basil

Method
 

  1. Prep all ingredients by peeling and slicing the carrots and broccoli. Set aside.
  2. Heat a pot or large skillet over medium-high heat, add avocado oil, and sauté chicken until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. In the same skillet, add diced onion, sliced carrots, and broccoli stems. Sauté until softened, about 5 minutes. Add curry paste, lime zest, ginger, and garlic; cook for another 2 minutes.
  4. Add sea salt, pumpkin purée, and coconut milk to the skillet. Stir and bring to a gentle simmer, cooking for 8-10 minutes until veggies are tender.
  5. Return the sautéed chicken and broccoli crowns to the skillet. Cook for an additional 3-4 minutes.
  6. Remove from heat and stir in lime juice and fish sauce if using. Adjust seasonings as needed before serving.

Nutrition

Serving: 1gCalories: 506kcalCarbohydrates: 31gProtein: 29gFat: 32gFiber: 10g

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