Close
title title title title title title title
title title title
Slow Cooker Chicken and Pumpkin Curry
From modernproper.com
1 14 oz can coconut milk
2 Tablespoons Thai red curry paste
1 Tablespoon Fish sauce
1 Tablespoons Soy sauce (or tamari)
1 Tablespoon Brown sugar
4 cups Sugar pie pumpkin or butternut squash (3/4 inch cubed) (1.5-2 lb pumpkin)
1 1/2 lbs Boneless skinless chicken breast (I used thighs)
1 tsp Salt
1 Red bell pepper, sliced
3 Heaping cups baby spinach, fresh - i used Swiss chard
1 Lime, juiced
Steamed rice
Lime wedges
Cilantro (or parsley)
Cashews, toasted
In the bowl of your slow cooker, stir the coconut milk, curry paste, fish sauce, soy sauce and sugar.
Add the pumpkin and chicken and nestle it until it's submerged in the liquid.
Cook on low for 8 hours or high for 4 hours.
Switch the slow cooker to high mode if it’s not already, and transfer the chicken to a bowl. Season the liquid with salt and using a fork or a hand blender (for smoother texture) mix the pumpkin curry together.
Using two forks, shred the chicken (it will shred very easily) and return it to the cooker along with the bell peppers. Cover and cook the curry for 30 more minutes.
Add spinach and the juice of 1 lime to the pot and stir until spinach begins to wilt. Serve over steamed rice with extra lime, cilantro and cashews.