Slow Cooker Chicken Pumpkin Curry

The Modern Proper

Tired of your weeknight dinner regimen? Spice things up with our slow-cooker chicken curry! Rich with coconut milk, chicken breast, crisp veggies, and fresh pumpkin—dinner is ready, set, DONE.

Ingredients

  • 114 oz can coconut milk
  • 2 tbspThai red curry paste
  • 1 tbspFish sauce
  • 1 tbspSoy sauce (or tamari)
  • 1 tbspBrown sugar
  • 4 cupsSugar pie pumpkin or butternut squash (3/4 inch cubed) (1.5-2 lb pumpkin)
  • 1 1/2 lbsBoneless skinless chicken breast
  • 1 tspSalt
  • 1Red bell pepper, sliced
  • 3Heaping cups baby spinach, fresh
  • 1Lime, juiced
  • Steamed rice
  • Lime wedges
  • Cilantro
  • Cashews, toasted

Method

Slow Cooker

  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.
  6. 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.

Instant Pot

  1. In the bowl of your instant pot, 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. Seal instant pot lid and set the Instant Pot to Manual/High Pressure for 10 minutes. Once finished allow the valve to manually release for 10 minutes.
  4. Transfer the chicken to a bow. Using two forks shred the chicken.
  5. Return it to the cooker along with the salt and bell peppers. Stir until the pumpkin is smooth.
  6. Set on saute mode and cook for another 5-7 stirring often, until bell peppers are tender.
  7. 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

Recipe courtesy of The MODERN PROPER.