Slow Cooker Chicken Pumpkin Curry
An easy and super fragrant Thai curry dish with pumpkin.
Servings: 4
Ingredients
For the sauce:
- ½ cup coconut milk (120 ml)
- Juice of 1 lime (about 2 tablespoons or 30 ml)
- 2 tablespoons soy sauce (30 ml)
- 1 tablespoon oyster sauce (15 ml)
- 2 tablespoons red curry paste (30 g)
- Salt and pepper to taste
For the curry:
- 1 lb 450 g boneless, skinless chicken breasts
- 2 cups pumpkin cubed, (about 350 g)
- 1 red bell pepper sliced (divided into two halves)
- 2 cups fresh spinach leaves (about 60 g)
- 2 tablespoons cashews optional, for garnish
Instructions
- Prepare the Sauce: In the slow cooker, mix together the coconut milk, lime juice, soy sauce, oyster sauce, and red curry paste. Season with salt and pepper to taste. Stir well until the curry paste is fully dissolved and the mixture is smooth.
- Add the Chicken and Vegetables: Place the chicken breasts into the sauce mixture, ensuring they are fully submerged. Add the pumpkin cubes and half of the sliced red bell pepper into the slow cooker, spreading them evenly over the chicken.
- Slow Cook: Cover the slow cooker and set it to cook on high for 4 hours. If you're using a low setting, cook for 6-8 hours.
- Add Spinach and Remaining Bell Peppers: About 10 minutes before the cooking time is up, add the fresh spinach leaves and the remaining half of the sliced red bell pepper to the slow cooker. Stir gently to incorporate. This will keep the peppers crisp and the spinach bright green, adding a fresh element to the dish.
- Serve: Once the cooking is complete, taste the curry and adjust the seasoning if necessary. Serve the curry hot, garnished with cashews if desired. It pairs well with steamed white rice.
Notes
3 WW points per serving (including optional cashew garnish).
Nutrition
Serving: 301g | Calories: 251kcal | Carbohydrates: 11g | Protein: 28g | Fat: 9.7g | Saturated Fat: 5.7g | Cholesterol: 85mg | Sodium: 1269mg | Potassium: 780mg | Fiber: 0.8g | Sugar: 4.2g | Calcium: 42mg | Iron: 1.9mg