Slow cookers can be pretty convenient; you just throw everything into them and let them do all the work! This slow cooker chicken and pumpkin curry is a tasty example of a recipe that is as easy as throwing all of the ingredients into the crockpot and turning it on! This is a pretty normal Thai style curry with a coconut milk gravy seasoned with red curry paste, fish sauce, palm sugar and lime juice to which pumpkin puree and peanut butter is added to kick up the flavour! Onions and bell peppers are the main vegetables but more can be added! I sometimes like to add peas at the end after turning the slow cooker off. Diced pumpkin, butternut squash, sweet potato, potatoes or carrots can be added near the end, and cooking on high until tender, about 20-30 minutes. No matter how you make this chicken and pumpkin curry it’s super easy to make in a slow cooked and just packed with flavour!
Slow Cooker Chicken and Pumpkin Curry
A super easy slow cooker chicken curry with a pumpkin and peanut sauce.
ingredients
- 1 pound boneless skinless chicken thighs or breasts
- 1 onion, diced
- 1 bell pepper, diced
- 1 tablespoon garlic, grated/minced
- 1 tablespoon ginger, grated/minced
- 2 tablespoons red curry paste (link)
- 1 tablespoon curry powder
- 1 cup pumpkin puree (link) (or butternut squash puree (link))
- 1 (14 ounce) can coconut milk
- 1/4 cup peanut butter
- 1 tablespoons lime juice
- 2 tablespoons fish sauce (or soy sauce) (gluten-free for gluten-free)
- 2 tablespoons palm sugar (or brown sugar, or maple syrup)
- 1/4 cup roasted peanuts, coarsely chopped
- 2 tablespoons cilantro, chopped
directions
- Place the chicken, onion, and bell pepper in a slow cooker, along with the mixture of the: garlic, ginger, red curry paste, curry powder, pumpkin puree, coconut milk, peanut butter, lime juice, fish sauce, and sugar, and cook on LOW for 6-8 hours or on HIGH for 2-3 hours.
- Enjoy garnished with the chopped peanuts and cilantro!
Option: Add 1 cup pureed apple (or apple sauce).
Option: Add 1 cup (soft) apple cider.
Option: Add 3 cups of diced pumpkin, butternut squash, or sweet potato; add at the end, and cook at high for 20-30 minutes, until they are tender.
Option: Add 1 cup peas (frozen or fresh) at the end.
Option: Serve garnished with sliced green onions.
Option: Serve garnished with sliced red chilies.
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