Can I make Thai Pumpkin Curry vegan?

Yes! You can easily make this Thai Pumpkin Curry vegan by substituting the chicken with tofu or chickpeas. Additionally, ensure the curry paste you use is vegan-friendly and replace fish sauce with soy sauce, tamari, or coconut aminos.

How can I adjust the spice level of the curry?

If you prefer a spicier curry, simply add more curry paste or chopped fresh chilies to the dish. For a milder version, reduce the amount of curry paste or use a milder curry paste such as yellow curry paste.

Can I use fresh pumpkin instead of canned pumpkin puree?

While canned pumpkin puree is more convenient, you can definitely use fresh pumpkin. Simply peel and chop the pumpkin, cook it until tender, and blend it into a puree before adding it to the curry.

Thai Pumpkin Curry – Creamy & Delicious

Name: Thai Pumpkin Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 tbsp avocado oil; 1 pound boneless skinless chicken thighs (cut into 1/2″ pieces); 1 yellow onion (12 ounces, peeled and diced into 1/2″ pieces); 2 cups carrots (peeled and sliced 1/4″ thick); 12 ounces broccoli (1-2 heads, cut into florets); 2 tbsp yellow curry paste (or Thai red curry paste); 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 (adjust 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); Freshly steamed jasmine rice (or cauliflower rice for Whole30); Toasted chopped cashews or peanuts; Lime wedges; Freshly chopped cilantro and/or Thai basil

Description

Thai Pumpkin Curry is a creamy, flavorful dish made with coconut milk, pumpkin puree, and a variety of aromatic spices. Perfect for a comforting dinner, this curry combines the warmth of yellow curry paste with the richness of coconut milk and the subtle sweetness of pumpkin. You can make it with chicken, tofu, or chickpeas, making it a versatile meal that suits various dietary preferences.

Ingredients

Scale

1 tbsp avocado oil
1 pound boneless skinless chicken thighs (cut into 1/2″ pieces)
1 yellow onion (12 ounces, peeled and diced into 1/2″ pieces)
2 cups carrots (peeled and sliced 1/4″ thick)
12 ounces broccoli (1–2 heads, cut into florets)
2 tbsp yellow curry paste (or Thai red curry paste)
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 (adjust 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)
Freshly steamed jasmine rice (or cauliflower rice for Whole30)
Toasted chopped cashews or peanuts
Lime wedges
Freshly chopped cilantro and/or Thai basil

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Instructions

Prep all the ingredients: peel and slice the carrots, dice the onion, chop the broccoli, and slice the broccoli stems.
Heat the avocado oil in a large skillet over medium-high heat. Sauté the chicken pieces until browned and cooked through, then remove and set aside.
In the same skillet, add diced onion, carrots, and broccoli stems. Sauté for about 5 minutes until the vegetables start to soften.
Add the curry paste, lime zest, ginger, and garlic. Cook for another 2 minutes, allowing the spices to become fragrant.
Stir in the sea salt, pumpkin purée, and coconut milk. Bring the mixture to a simmer and cook for 8-10 minutes until the veggies are tender and the sauce thickens.
Return the cooked chicken to the skillet along with the broccoli florets. Cook for an additional 3-4 minutes until the broccoli is tender.
Stir in lime juice and fish sauce (if using), adjust seasoning to taste, and serve immediately with your choice of sides.

Notes

Use full-fat coconut milk for the best creamy texture and flavor.
Feel free to adjust the amount of curry paste for your desired spice level.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave.
For a vegan version, substitute chicken with tofu or chickpeas and ensure the curry paste is vegan-friendly.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 506 kcal
Sugar: 13g
Sodium: 839mg
Fat: 32g
Saturated Fat: 22g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 10g
Protein: 29g
Cholesterol: 108mg