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Slow Cooker Chicken Pumpkin Curry

fall dinner recipes
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Thank you The Modern Proper for the recipe!

Ingredients

  • 1 can full-fat coconut milk (shaken)

  • 2 Tbsp red curry paste

  • 1 Tbps fish sauce

  • 1 Tbsp soy sauce or tamari

  • 1 Tbsp light brown sugar

  • 1+ ½ – 2 lbs. Pumpkin or butternut squash cut into ¾-inch pieces or 2 cans pumpkin puree

  • 1 + ½ lbs. Boneless skinless chicken breast

  • 1 tsp kosher salt

  • 1 red bell pepper (sliced)

  • 4 cups loosely packed baby spinach

  • 1 Tbsp fresh lime juice

Serving: 

  • Cooked rice

  • Lime wedges

  • Minced fresh cilantro

  • Toasted cashews

Instructions

  1. In an Instant Pot, combine the coconut milk, curry paste, fish sauce, soy sauce, and brown sugar. Nestle the pumpkin and chicken into the pot, submerging it completely. Lock the lid into 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 it’s completely smooth. 

  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, 5-7 minutes. 

  5. Stir in the spinach and lime juice. Serve over cooked rice with extra toppings, as you wish. 

Find it online: https://shesafullonmonet.com/best-fall-dinner-recipes/