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Slow Cooker Chicken Pumpkin Curry

bowl of pumpkin curry over rice with fresh cilantro and crushed cashews
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  4 hrs

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 ½-2 pounds sugar pie 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)

For Serving

  • Cooked rice
  • Lime wedges
  • Minced fresh cilantro
  • Toasted cashews

Method

Slow Cooker

  1. In the slow cooker pot, combine the coconut milk, curry paste, fish sauce, soy sauce, and brown sugar. Nestle the pumpkin and chicken into the pot, submerging completely. Cover and cook until pumpkin is tender and chicken is cooked through, about 4 hours on high or 8 hours on low.

  2. Using tongs or a slotted spoon, transfer the chicken to a cutting board. Use two forks to shred the chicken into bite-sized pieces.

  3. Season the remaining liquid in the slow cooker with the salt. Using an immersion blender, or a blender, blend the pumpkin until completely smooth. (Skip this step if you used pumpkin puree.)

  4. Return the chicken to the slow cooker and add the bell peppers. Cover and cook the curry until the bell peppers begin to soften, about 30 minutes on high.

  5. Stir in the spinach and lime juice. Serve over cooked rice with extra lime, cilantro, and cashews to garnish.


Instant Pot

  1. In the Instant Pot, combine the coconut milk, curry paste, fish sauce, soy sauce, and brown sugar. Nestle the pumpkin and chicken into the pot, submerging completely. Lock the lid in place, being sure to close the vent valve. Cook on manual high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes, then quick release if needed.

  2. Using tongs or a slotted spoon, transfer the chicken to a cutting board . Use two forks to shred the chicken into bite-sized pieces.

  3. Season the remaining liquid in the slow cooker with the salt. Using an immersion blender, blend the pumpkin until completely smooth. (Skip this step if you used pumpkin puree.)

  4. Return the chicken to the Instant Pot and add the bell peppers.Set the Instant Pot to sauté mode and cook, stirring often, until the bell peppers are tender, 5 to 7 minutes.

  5. Stir in the spinach and lime juice. Serve over cooked rice with extra lime, cilantro, and cashews to garnish.