Sear the Chicken: Heat coconut oil in a large Dutch oven over medium-high heat. Add cubed chicken thighs and cook until lightly golden. Remove and set aside.

Build the Flavor Base: In the same pot, add garlic, ginger, and curry paste. Stir constantly for 1 minute until fragrant.

Add Vegetables: Add the onion, carrot, and broccoli stems. Cook until the onion softens and begins to caramelize slightly.

Create the Sauce: Pour in the coconut milk and pumpkin purée. Stir until smooth, then bring to a gentle simmer. Cook 10 minutes or until the carrots are tender.

Combine Everything: Return the chicken and add broccoli florets. Simmer for 5 minutes, stirring occasionally, until everything is coated in the curry sauce.

Finish and Serve: Stir in fish sauce, coconut sugar, and lime juice. Taste and adjust seasoning. Garnish with cilantro and serve hot over jasmine rice or quinoa.