Pumpkin Chicken Thai Curry
Everything you want out of a fall recipe – rich flavor, creamy textures, healthy satisfying proteins + complex carbs – you will want this on repeat!
Ingredients
- avocado oil, salt, pepper for cooking
- 3 garlic cloves minced
- ½ yellow onion diced
- 1 lb chicken thighs cut into bites
- 2 large carrots cut into circles – yellow and orange mixture if you can find them!
- 2 cups broccoli chopped into bites
For the curry sauce:
- 3 tbsp yellow curry paste mild
- 1 tbsp ginger freshly grated
- 1 lime juice + zest
- 1 can pumpkin puree
- 1 can coconut milk
- 1 tbsp fish sauce
Optional servings:
- 1 cup jasmine rice
- fresh cilantro
- chopped peanuts
Instructions
Meal Prep Directions:
- Prep the veggies: Chop 1/2 yellow onion, 2 large carrots, 2 cups broccoli mince 3 garlic cloves, grate 1 tbsp ginger. Store in a large reusable bag
- Prep chicken: Chop chicken thighs into bite sized pieces and refrigerate until ready to cook
- Cook the rice (can also do this during meal assembly if you prefer it fresh!) Add 1 cup of jasmine rice and three cups of water to a small sauce pan over high heat, bring to a simmer, cover and cook until liquid is absorbed and rice is soft. Cool completely, refrigerate in airtight container no longer than 1-2 days before assembling meal so it doesn’t get dried out!
Meal Assembly Instructions:
- Cook chicken: heat a large skillet over high heat with oil, add prepped chicken, searing on each side for 1-2 minutes until a brown crust forms (they don't need to be cooked all the way through). Set chicken aside on a separate plate.
- Cook the veggies In the same skillet still over high heat, add more oil and dump the prepped veggies. Cook and stir periodically for 5-8 minutes until slightly softened and charred. Generously season with salt and pepper.
- Add chicken and curry paste Lower heat to medium, add seared chicken and curry paste – tossing until everything is fragrant and well coated, about 2 minutes.
- Add liquids slowly pour 1 can pumpkin puree, 1 can coconut milk , 1 tbsp fish sauce over chicken and veggies. Bring to a low simmer for 6-8 minutes until chicken is cooked through, veggies are to your preferred texture and flavors are fragrant. Add lime juice + zest and taste test to see if it needs additional seasoning.
- Serve with optional rice, fresh cilantro and peanuts
Nutrition
Calories: 467kcalCarbohydrates: 40gProtein: 18gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 74mgSodium: 334mgPotassium: 690mgFiber: 5gSugar: 5gVitamin A: 16462IUVitamin C: 36mgCalcium: 87mgIron: 4mg
Tried this recipe?Let us know how it was!
Very easy and Rick flavors – the family loves it