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One Pot Chicken and Pumpkin Coconut Curry

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A flavorful and hearty one-pot curry combining tender chicken, pumpkin, and coconut milk, perfect for a comforting meal.

Ingredients

Oil

  • 1 tablespoon sesame oil

Vegetables

  • 1 medium onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped ginger
  • 2 tablespoons red curry paste
  • 1/2 teaspoon turmeric
  • 2 cups cubed pumpkin or butternut squash
  • 1 red pepper cut into bite-sized pieces
  • 2 carrots peeled and cut into coins
  • 1 15 ounce can pumpkin puree
  • 1 1/2 cups chicken or vegetable broth
  • 2 tablespoons coconut aminos
  • 1 1/2 pounds boneless skinless chicken breasts, cut into strips
  • 1 13.5 ounce can coconut milk
  • 1 head broccoli, cut into florets (about 3 cups)
  • 1 lime juice of 1 lime
  • 1-2 teaspoons kosher salt (or to taste)

Serving options

  • to taste Cauliflower rice or white rice
  • to taste Cilantro
  • to taste Chili oil
  • to taste Chili flakes

Instructions 

  • Prepping all ingredients beforehand ensures smooth cooking. Chop and measure everything before starting.
  • Heat sesame oil in a large pot over medium heat. Cook sliced onion until soft, about 5 minutes.
  • Add garlic, ginger, turmeric, and red curry paste; cook for 1 minute until fragrant.
  • Add pumpkin, red pepper, and carrots; cook for 5 minutes to start softening.
  • Stir in pumpkin puree, broth, and coconut aminos; bring to a simmer. Add chicken and cover; cook 15-20 minutes until chicken is cooked and veggies tender.
  • Add coconut milk and broccoli; simmer for 5 minutes until broccoli is bright green and tender. Finish with lime juice and salt.

Notes

Adjust salt and spice levels to taste. Serve over rice or cauliflower rice with fresh cilantro and chili oil if desired.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Thai
Keyword: chicken, coconut, pumpkin