When I was thinking of something pumpkin to make this year, I decided to do something savory in flavor for a change. There’s just something about pumpkin that always makes me think of desserts. However, pumpkin really lends itself well to so many things outside just desserts! I’m not quite sure how the idea to make a curry came into my mind. But I somehow found myself thinking about how pumpkin puree might combine into a luscious curry. And sure enough… it did! The pumpkin gives this curry an extra helping of veggies right in the sauce. And since it’s already veggie-loaded, it ended up being double-packed with veggies. At first I had a fleeting thought of trying to chop up an actual pumpkin to simmer in the curry sauce. But then reason prevailed and I went with canned pumpkin purée instead. I mean… let’s be real, I’m probably not going to be hacking up a pumpkin on a normal weeknight. And I figured maybe you would enjoy the convenience of canned pumpkin as well.
How to make Thai Pumpkin Chicken Curry
First up you want to prep all your ingredients. Next, you sauté the chicken, remove it from the pan, and then sauté the veggies until still crisp but starting to soften. From there you add the curry paste, ginger, and garlic, and sauté until it’s fragrant, (see photo below). Then you add the coconut milk and pumpkin purée and simmer until everything is cooked through, and the sauce is thickening. When the sauce is done, add the chicken and broccoli florets, and cook just until the broccoli is fork tender. Finally add the lime juice, and season to taste before serving immediately.
I hope you enjoy this savory pumpkin recipe, and I’d love to know what your favorite thing to make with pumpkin? I’ve been thinking of adding pumpkin to more of my pasta sauces because it’s incredibly creamy. And it also sounds like the perfect way to make creamy comfort food with a serving of veggies built right in!
