Crockpot Red Curry Chicken with Butternut Squash
I decided to clean out some cabinets in our kitchen. I found all sorts of random ingredients that I want to try to use up. One of those random ingredients is a can of coconut milk. I think the intent was to make some coconut margaritas that never got made. So I decided on this crockpot recipe from Cara. Hubby and I both really enjoyed it, although I tend to prefer crockpot recipes where you just throw everything in and forget about it. This recipe did require a bit of prework but it was fine since I was working from home that day.
Crockpot Red Curry Chicken with Butternut Squash – from Cara – originally from William Sonoma1 medium onion, diced
1 red bell pepper, dived – I used one red and one orange
1lb butternut squash, peeled and chopped – I used one 20 oz pkg pre-peeled and chopped
2 boneless skinless chicken breasts, about 6oz each
1/2-1 tsp each cinnamon, ginger, and cumin
salt & pepper
2 tsp red curry paste
2 cloves of garlic
1 tbsp fish sauce
juice from 1/2 lime
1 cup coconut milk
1 cup chicken broth
1 tbsp flour
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, and broth in a blender and process until smooth (I just whisked everything in a bowl). 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. Increase heat to high and cook for another 20 minutes to thicken. Garnish with basil or cilantro.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m so glad you posted this! Aarti’s kale salad is on my list of dishes to make, and it’s good to know that you guys enjoyed it.
I saw this on the first episode of Aarti Party and it looked so good to me! Kale is something I’ve also never worked with in our kitchen so I definitely want to give this recipe a try!
I love kale, and I was intrigued by this as well – I really want to try it now! Great picture!
I picked up all of the ingredients this morning to make the salad, and it is now sitting in my fridge waiting to be devoured for lunch. It’s GREAT! Who knew raw kale could be so good?!
Kale is one of my favorite foods but I haven’t had it raw yet. I am bookmarking this!
Wow sounds interesting! I’m very curious to try it myself. I love kale.
I saw this on Aarti Party too – looks good – glad you tried it!
I love kale and am on a new-found mango kick, so I’m sure this is absolutely wonderful 🙂
Sues
I don’t know if I could get anyone in my family to try this, but it looks so interesting! I have never tried kale, but I would like to!
I made a massaged kale salad once but it was just “eh”. I don’t think I massaged enough. But I might have to try it again, and do it the right way, since you both loved it!
I LOVE massaged kale – love, love, love it. It tastes completely different than “regular” – not as “green” if that makes sense. 🙂
I also love the next food network star. I should check out Aarti’s show since this recipe sounds like it’s right up my alley. 🙂