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Slow Cooker Chicken Pumpkin Curry
Ingredients
  • 1 (14-ounce) can full-fat coconut milk, shaken
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon light brown sugar
  • 1 ½ to 2 pounds sugar pie pumpkin, pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups) or 2 (14-ounce) cans pumpkin puree
  • 1 ½ pounds boneless skinless chicken breast
  • 1 teaspoon kosher salt
  • 1 red bell pepper, sliced
  • 4 cups loosely packed baby spinach
  • 1 tablespoon fresh lime juice (from 1 lime)
  • subheading: For Serving:
  • Cooked rice
  • Lime wedges
  • Minced fresh cilantro
  • Toasted cashews
Steps
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