Crockpot Red Curry Chicken with Butternut Squash
This is one of those fantastically rich slow-cooked meals that would be great for a cold winter day. Even here where it is always warm, I enjoy the winter vegetables and rich curry. I have made this dish on multiple occasions, and for company, and it always turns out delicious. I have substituted chickpeas and tofu for the chicken, as well as throwing in other veggies. I like keeping them all in the red-orange color family, though, as it looks nice on the plate with a bit of cilantro and lime garnish.
1-2 red bell peppers, diced
1 large diced onion (100gm)
1-2 medium carrots, chopped
1lb butternut squash, peeled and chopped (or substitute another winter squash)
2 boneless skinless chicken breasts, about 5oz each (or substitute tofu or chickpeas! Or both!)
1/2-1 tsp each cinnamon, ginger, and cumin (I actually add quite a bit more– I like a lot of seasonings)
salt & pepper
2 tsp red curry paste (or more! but it will definitely heat up the dish)
2 cloves of garlic
1 tbsp fish sauce (didn’t have it, didn’t miss it)
juice from 1/2 lime (or more!)
1 cup coconut milk
1 cup chicken broth (or vegetable broth)
1 tbsp flour or cornstarch (I ended up having to add quite a bit more to get the sauce to thicken)
fresh basil or cilantro, for garnish
- 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.