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Pumpkin Chicken Curry with Coconut Milk and Vegetables Recipe

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4.1 from 58 reviews

This Pumpkin Curry is a rich, flavorful dinner recipe combining tender chicken thighs with creamy pumpkin purée and coconut milk, accented by garlic, ginger, and yellow curry paste. It features a medley of vegetables including broccoli and carrots, brightened with fresh lime and finished with optional fish sauce and coconut sugar for balanced depth. Served best with steamed jasmine rice or cauliflower rice and garnished with toasted nuts and cilantro, making it a comforting and vibrant meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Protein & Cooking Fat

  • 1 tbsp avocado oil
  • 1 pound boneless skinless chicken thighs - cut into 1/2″ pieces

Spices & Aromatics

  • 3 cloves garlic - minced
  • 1 tbsp minced ginger
  • 2 tbsp yellow curry paste (or Thai red curry paste, Mae Ploy brand)

Vegetables

  • 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, florets separated

Flavor Enhancers

  • 1 tbsp lime zest (grated with a microplane) or 2 lime leaves
  • 1/2 tsp sea salt (more or less to taste)
  • 15 ounce can pumpkin purée
  • 13.5 ounce can coconut milk - full fat
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp fish sauce (optional)
  • 1 tbsp coconut sugar

To Serve

  • Freshly steamed jasmine rice or cauliflower rice
  • Toasted chopped cashews or peanuts
  • Lime wedges & cilantro

Instructions

  1. Prep Ingredients: Peel tough outer layers from broccoli stems and slice them 1/4" thick along with the carrots. Cut broccoli crowns into bite-sized florets and set aside separately for later addition.
  2. Brown Chicken: Heat a Dutch oven or large 15" skillet over medium-high heat. Add avocado oil once hot, then sauté chicken pieces until browned and just cooked through. Remove from pan and set aside.
  3. Sauté Aromatics: In the same pan, add garlic, ginger, and yellow curry paste. Cook over medium heat, stirring constantly to break up the paste and release flavors. Add more oil if necessary.
  4. Cook Vegetables: Add diced onion, sliced carrots, and broccoli stems to the pan. Sauté over medium heat for 3-4 minutes until vegetables start to soften.
  5. Add Liquids & Simmer: Stir in lime zest, pumpkin purée, and coconut milk. Bring to a simmer while scraping up any browned bits from the pan to enhance flavor.
  6. Simmer to Thicken: Cook until vegetables are tender and sauce slightly thickened, about 8-10 minutes. If too thick, thin with a splash of water or chicken stock.
  7. Add Broccoli Florets: Add the separated broccoli florets and continue simmering for 3-4 minutes until tender.
  8. Finish Cooking Chicken: Return chicken to the pan and simmer just until fully cooked through.
  9. Final Seasoning: Remove from heat and stir in lime juice, fish sauce (if using), and coconut sugar. Adjust seasoning by tasting and adding more salt if needed.
  10. Serve: Serve hot with steamed jasmine rice or cauliflower rice. Garnish with toasted chopped cashews or peanuts, fresh cilantro, and lime wedges.

Notes

  • Yellow curry paste can be substituted with Thai red curry paste for a bit more heat.
  • Peeling broccoli stems helps improve texture and appearance in the curry.
  • Full-fat coconut milk provides the best richness and creaminess; light versions may result in a thinner sauce.
  • Fish sauce is optional but adds a deeper umami flavor; vegetarians may omit it.
  • Cauliflower rice is a low-carb alternative to jasmine rice.
  • Adjust lime juice and coconut sugar to balance the acidity and sweetness according to your taste.
  • Use a sturdy pan like a Dutch oven to prevent sticking and ensure even cooking.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai-inspired

Find it online: https://recipesvibe.com/pumpkin-chicken-curry-with-coconut-milk-and-vegetables-recipe/