1. Can I make Thai Pumpkin Curry vegan

Yes, you can make this curry vegan by substituting the chicken with chickpeas, tofu, or any other plant-based protein. Ensure that the curry paste you use is vegan-friendly, and substitute the fish sauce with soy sauce, tamari, or coconut aminos for a vegan-friendly version.

2. Can I use fresh pumpkin instead of pumpkin puree

While fresh pumpkin can be used, it requires more preparation and cooking time. If you choose to use fresh pumpkin, peel and chop it into small cubes, then simmer it in the curry sauce until it’s tender. Pumpkin puree offers a more convenient option, but both provide similar flavors.

3. Can I store leftovers of Thai Pumpkin Curry

Yes, leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat on the stovetop or in the microwave until warmed through. For best results, reheat gently over medium heat to preserve the flavor and texture.

4. What vegetables can I add to Thai Pumpkin Curry

This curry is highly adaptable to different vegetables. Try adding bell peppers, cauliflower florets, spinach, or even sweet potatoes for added flavor and nutrition. Feel free to experiment based on what vegetables you have available.

Thai Pumpkin Curry – 5-Minute Comfort Food Recipe

Name: Thai Pumpkin Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 tablespoon avocado oil; 1 lb boneless skinless chicken thighs, cut into pieces; 1 yellow onion, diced; 2 carrots, peeled and sliced; 1 cup broccoli florets; 2 tablespoons yellow curry paste; 1 tablespoon lime zest (or lime leaves); 1-inch piece fresh ginger, grated; 4 cloves garlic, minced; 1/2 teaspoon sea salt; 1 cup pumpkin puree; 1 can (14 oz) full-fat coconut milk; 2 tablespoons fresh lime juice; 2 tablespoons fish sauce (optional); 2 cups cooked rice or cauliflower rice (for serving)

Description

Thai Pumpkin Curry is a delicious, creamy, and comforting dish that combines coconut milk, pumpkin puree, and aromatic spices. Perfect for a healthy weeknight dinner, it’s packed with flavor and nutrition.

Ingredients

Scale

1 tablespoon avocado oil
1 lb boneless skinless chicken thighs, cut into pieces
1 yellow onion, diced
2 carrots, peeled and sliced
1 cup broccoli florets
2 tablespoons yellow curry paste
1 tablespoon lime zest (or lime leaves)
1-inch piece fresh ginger, grated
4 cloves garlic, minced
1/2 teaspoon sea salt
1 cup pumpkin puree
1 can (14 oz) full-fat coconut milk
2 tablespoons fresh lime juice
2 tablespoons fish sauce (optional)
2 cups cooked rice or cauliflower rice (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Heat the avocado oil in a large pot or skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the onion, carrots, and broccoli stems. Sauté for about 5-7 minutes until the vegetables start to soften.
Stir in the curry paste, lime zest, ginger, and garlic, cooking for 2-3 minutes until fragrant.
Add the coconut milk and pumpkin puree to the pot, stirring until well combined. Bring to a simmer.
Return the chicken to the pot, along with the broccoli florets. Simmer for 5-7 minutes until the broccoli is tender and the chicken is cooked through.
Stir in lime juice and fish sauce (if using). Taste and adjust seasoning as needed.
Serve over cooked rice or cauliflower rice, garnished with fresh cilantro or lime wedges if desired.

Notes

For a vegan version, substitute the chicken with tofu or chickpeas.
Use red or green curry paste for a spicier variation.
If you prefer a thicker sauce, let the curry simmer a little longer to reduce.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 8g
Sodium: 950mg
Fat: 28g
Saturated Fat: 18g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 30g
Cholesterol: 85mg