Crockpot Red Curry Chicken & Butternut Squash

By á-10847

this recipe for Slow Cooker Red Curry Chicken With Butternut Squash is a unique one! Made with butternut squash, bell peppers, curry and coconut milk, this dish is colorful and tasty. Get ready to enjoy a tasty dinner.

Ingredients

• 1 cup diced onion (100gm)
• 1 red bell pepper, diced
• 1 lb butternut squash, peeled and chopped (or substitute another winter squash)
• 2 boneless skinless chicken breasts, about 5oz each
• 1/2-1 tsp each cinnamon, ginger, and cumin (I didn't really measure, but I love my seasonings!)
• salt & pepper
• 2 tsp red curry paste
• 2 cloves of garlic
• 1 tbsp fish sauce
• juice from 1/2 lime
• 1 cup coconut milk (I use light coconut milk, but since it tends to be a bit bland, I add 1/2 tsp coconut extract as well)
• 1 cup chicken broth
• 1 tbsp flour or cornstarch
• fresh basil or cilantro, for garnish

Preparation

Step 1

Place the onions, peppers, and squash in the bottom of the crockpot.

Cut the chicken into small pieces and toss with the cinnamon, ginger, cumin, salt and pepper. As I said, I did not measure, but I am pretty liberal with my seasonings. I would say, use a little less cinnamon than ginger and cumin. Heat a nonstick skillet over medium heat, and saute the chicken for a few minutes on each side, until browned.

Place the chicken in the crockpot. Combine the curry paste, garlic, fish sauce, lime juice, coconut milk, extract, and broth in a blender and process until smooth. Pour over the chicken and vegetables.

Cover and cook on low for 6 hours. Stir flour into 2 tbsp of water until no lumps remain and gently stir into the liquid in the crockpot.

(I actually prefer to thicken with cornstarch, but I was all out.) Increase heat to high and cook for another 20 minutes to thicken. Garnish with basil or cilantro.