Pumpkin Chicken Curry
by Emily C.
Prep time: 15 minutes
Cook time: 4 hours to 8 hours
Total time: 4 hours 15 minutes - 8 hours 15 minutes
Yield: 6
servings
Description:
We don't know about you, but our October really isn't complete without at least one pumpkin dish!
Ingredients:
- 14oz can coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 4 cups Sugar pie pumpkin or butternut squash
- 1 1/2lbs boneless, skinless chicken breast
- 1 teaspoon Salt
- 1 red pepper, sliced
- 3 cups fresh baby spinach
- 1 lime, juiced
- 1 cup steamed rice, per person
- 6 lime wedges
- Toasted cashews, To Taste
Steps:
- 1 In the bowl of your slow cooker, stir the coconut milk, curry paste, fish sauce, soy sauce and sugar.
- 2 Add the pumpkin and chicken and nestle it until it's submerged in the liquid.
- 3 Cook on low for 8 hours or high for 4 hours.
- 4 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.
- 5 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.
