Start by prepping all the ingredients for the curry. For the broccoli, peel away the tough outer layer from the stems. Then slice the broccoli stems 1/4″ thick, and set them aside with the carrots. Cut the broccoli crown into bite sized pieces, and set them aside to add in at the end of the cooking time.

Preheat a pot or large 15″ skillet over medium high heat. When the pan is hot but not smoking, add the avocado oil and sauté the chicken until browned and cooked through. Remove the chicken from the pan and set it aside.

Add the diced onion, carrots, and broccoli stems to the pan and sauté over medium heat until the veggies are just starting to soften. Then add the curry paste, lime zest/lime leaves, ginger, and garlic to the pan. Cook until fragrant, breaking up the curry paste with a wooden spoon as it cooks, about 2 minutes.

Add the sea salt, pumpkin purée, coconut milk. Bring the curry to a simmer and cook just until the veggies are tender and the sauce is slightly thickened, 8-10 minutes. If the sauce it too thick, add a touch of water or chicken stock to thin it out.

Then add the chicken back to the pan along with the broccoli crowns, cook for 3-4 additional minutes until the broccoli is just cooked.

Remove the pan from the heat, and stir in the lime juice and fish sauce. Taste to adjust the seasonings, and serve immediately with your choice of sides.