A rich and creamy Thai-inspired curry featuring tender chicken and pumpkin in a coconut milk sauce with red curry paste, finished with spinach and lime. Perfect for a comforting weeknight meal.

southeast asian

thai

Nutrition

Provides high-quality protein from chicken, healthy fats from coconut milk, and vitamins and minerals from pumpkin, bell peppers, and spinach with moderate carbohydrates.

22% of daily energy

19 g

Carbs

19% kcal

21 g

Total fat

47% kcal

33 g

Protein

34% kcal

Dairy FreeEgg FreeGluten FreeHigh FibreHigh ProteinNut FreeNutritiousPeanut FreeSesame FreeShellfish Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain courselunchslow cookercurrymeal prepfamily friendly

Slow Cooker Chicken Pumpkin Curry

Name: Slow Cooker Chicken Pumpkin Curry — Tasty Bites
Prep time: 20 min
Cook time: 270 min
Total time: 290 min
Yield: 6 servings
Ingredients: 14 ounce can Coconut Milk (full-fat, shaken); 2 tablespoon Red Curry Paste; 1 tablespoon Fish Sauce; 1 tablespoon Soy Sauce (or tamari); 1 tablespoon Light Brown Sugar; 1.5 - 2 pound Sugar Pie Pumpkin (or butternut squash, cut into ¾-inch pieces (about 4 cups); or 2 (14-ounce) cans pumpkin puree); 1.5 pound Boneless Skinless Chicken Breast; 1 teaspoon Kosher Salt; 1 Red Bell Pepper (sliced); 4 cup Baby Spinach (loosely packed); 1 tablespoon Fresh Lime Juice (from 1 lime); For Serving; Cooked Rice; Lime Wedges; Minced Fresh Cilantro; Toasted Cashews

The Modern Proper (Holly Erickson)

6

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

14 ounce can Coconut Milk full-fat, shaken

2 tablespoon Red Curry Paste

1 tablespoon Fish Sauce

1 tablespoon Soy Sauce or tamari

1 tablespoon Light Brown Sugar

1.5 - 2 pound Sugar Pie Pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups); or 2 (14-ounce) cans pumpkin puree

1.5 pound Boneless Skinless Chicken Breast

1 teaspoon Kosher Salt

1 Red Bell Pepper sliced

4 cup Baby Spinach loosely packed

1 tablespoon Fresh Lime Juice from 1 lime

For Serving

Cooked Rice

Lime Wedges

Minced Fresh Cilantro

Toasted Cashews

Equipment

Slow Cooker

Cutting board

Chef's knife

Tongs

Immersion blender

Measuring spoons

Measuring cups

Instructions

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.

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

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.)

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.

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

Slow Cooker Chicken Pumpkin Curry

The Modern Proper (Holly Erickson)

6

servings

0

per serve

0

minutes

A rich and creamy Thai-inspired curry featuring tender chicken and pumpkin in a coconut milk sauce with red curry paste, finished with spinach and lime. Perfect for a comforting weeknight meal.

southeast asian

thai

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

14 ounce can Coconut Milk full-fat, shaken

2 tablespoon Red Curry Paste

1 tablespoon Fish Sauce

1 tablespoon Soy Sauce or tamari

1 tablespoon Light Brown Sugar

1.5 - 2 pound Sugar Pie Pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups); or 2 (14-ounce) cans pumpkin puree

1.5 pound Boneless Skinless Chicken Breast

1 teaspoon Kosher Salt

1 Red Bell Pepper sliced

4 cup Baby Spinach loosely packed

1 tablespoon Fresh Lime Juice from 1 lime

For Serving

Cooked Rice

Lime Wedges

Minced Fresh Cilantro

Toasted Cashews

Equipment

Slow Cooker

Cutting board

Chef's knife

Tongs

Immersion blender

Measuring spoons

Measuring cups

Instructions

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

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.)

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.

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

dinnermain courselunchslow cookercurrymeal prepfamily friendly

Nutrition

Provides high-quality protein from chicken, healthy fats from coconut milk, and vitamins and minerals from pumpkin, bell peppers, and spinach with moderate carbohydrates.

22% of daily energy

19 g

Carbs

19% kcal

21 g

Total fat

47% kcal

33 g

Protein

34% kcal

Dairy FreeEgg FreeGluten FreeHigh FibreHigh ProteinNut FreeNutritiousPeanut FreeSesame FreeShellfish Free

Nutrition

Daily intake breakdown

Slow Cooker Chicken Pumpkin Curry

6

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

For Serving

Equipment

Instructions

Slow Cooker Chicken Pumpkin Curry

6

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

For Serving

Equipment

Instructions

Nutrition

Daily intake breakdown