Description
Thai Pumpkin Curry
Thai Pumpkin Curry is a cozy, flavorful dish combining creamy pumpkin puree with a delightful Thai twist. It’s a fantastic option for those wanting a savory pumpkin recipe beyond the usual desserts. The curry is loaded with veggies, chicken, and rich coconut milk, making it both wholesome and comforting. Serve it over jasmine rice or cauliflower rice for a complete meal.
1 tbsp avocado oil
1 lb boneless chicken thighs, cut into 1/2″ pieces
1 yellow onion, diced
2 cups carrots, sliced
12 oz broccoli
2 tbsp yellow curry paste
1 tbsp lime zest
1 tbsp ginger, minced
3 cloves garlic, minced
1/2 tsp sea salt
15 oz pumpkin puree
13.5 oz coconut milk
2 tbsp lime juice
1 tbsp fish sauce (optional)
Directions:
1. Sauté chicken until browned. Set aside.
2. Cook onion, carrots, and broccoli. Add curry paste, ginger, and garlic.
3. Add salt, pumpkin, and coconut milk. Simmer until thick.
4. Add chicken and broccoli crowns. Cook for 3-4 mins. Add lime juice.
Prep Time: 15 mins
Kcal: 506 kcal
Step-by-Step Guide
Follow these detailed instructions for the perfect curry. First, heat the avocado oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sauté for 5-7 minutes until thoroughly browned on all sides. Remove the chicken and set it aside on a plate. In the same pot, add the diced onion and sliced carrots. Cook for 5 minutes until they begin to soften. Add the broccoli stems (save the florets for later) and cook for another 2 minutes. Stir in the yellow curry paste, lime zest, minced ginger, and minced garlic, cooking for 1 minute until fragrant.
Next, add the sea salt, pumpkin puree, and full-fat coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the carrots are tender. Finally, add the browned chicken back to the pot along with the reserved broccoli florets. Cook for 3-4 more minutes until the broccoli is bright green and tender-crisp. Remove from heat and stir in the lime juice and fish sauce (if using).
Serving Suggestions
This rich curry is best served over a bed of fluffy jasmine rice to soak up the delicious sauce. For a low-carb option, cauliflower rice works perfectly. Garnish with fresh cilantro, sliced red chili, and a lime wedge. A side of crispy roti or naan bread is excellent for scooping. For a complete meal, pair it with a simple cucumber salad dressed with rice vinegar.
How-to Summary
In summary: brown the chicken and set aside. Sauté the hard vegetables (onion, carrots, broccoli stems). Bloom the curry paste with aromatics. Add pumpkin and coconut milk to create the sauce and simmer. Return the chicken, add broccoli florets to finish cooking. Season with lime juice and serve.
Frequently Asked Questions
Can I make this curry vegetarian? Absolutely. Omit the chicken and use chickpeas or extra-firm tofu. Substitute the fish sauce with soy sauce or a vegan alternative.
What can I use instead of yellow curry paste? Red or green Thai curry paste can be used, but note that yellow is the mildest. The others will increase the heat level significantly.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much.
Is pumpkin puree the same as pumpkin pie filling? No, they are different. Be sure to use 100% pure pumpkin puree, not the sweetened pie filling, which contains spices and sugar.
Can I use fresh pumpkin? Yes, but it requires extra prep. Use about 2 cups of roasted, mashed sugar pumpkin or kabocha squash in place of the canned puree.
Common Mistakes to Avoid
Avoid these pitfalls: Do not skip browning the chicken, as it builds foundational flavor. Do not add the broccoli florets too early, or they will become mushy. Do not boil the coconut milk vigorously after adding it, as it can separate. Always taste and adjust seasoning at the end, as curry paste saltiness varies by brand.
Conclusion
This Thai Pumpkin Curry is a wonderfully satisfying dish that brings warmth and complex flavor to your table. It’s an excellent way to enjoy pumpkin in a savory context and is adaptable to various dietary preferences. With its creamy texture, vibrant vegetables, and aromatic spices, it’s sure to become a regular in your dinner rotation. Enjoy the process of making it and the delicious results!