Slowcooker Red Curry Chicken with Squash

I saved this recipe a long time ago and now that our CSA has been rich with squash, I decided to give it a try. I made a few alterations from Cara's recipe to use what I had in the house.

1 onion, chopped
1/2 bag of frozen red & green peppers (about 1 cup)
1/2 sweet mama squash, chopped into 1-2 inch pieces
4 boneless skinless chicken thighs
1 tsp cumin
1/2 tsp cinnamon
2 tsp red curry paste
2 cloves of garlic, minced
1-inch piece of ginger, minced
1 Tbsp fish sauce
1 Tbsp lime juice
1 400ml can coconut milk + water to yield 2 cups liquid
1 Tbsp cornstarch

Combine all ingredients except cornstarch in slowcooker. Cover and set to low for 8 hours. Stir cornstarch and allow to cook for an additional 20 minutes, or however long it takes to make the rice. Serve over rice. (We love Rooster Brand Scented Rice!)

This was delicious, though not as spicy as we would normally choose. Perhaps my substitution of additional coconut milk in lieu of chicken stock tamed it down. (But I hated to have 1/2 a can of coconut milk and 2/3 carton of chicken stock leftover!) Next time, I'll stick to Cara's recipe, use stock, and see what happens.

3 comments:

  1. I can't wait to make this recipe again now that fall is here and I'm in slow-cooker-mode. Glad you liked it! I think the spice level of curry paste might vary from brand to brand too. I can't remember what kind I used when I first made this recipe. But feel free to add more to your likely. Or when all else fails, a few drops of hot sauce on your serving :)

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  2. What is 'sweet mama' squash, Mama?

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    Replies
    1. You could use acorn, buttercup, butternut, whatever you like. We got sweet mama squash with Dave's Produce Packs that week, so that's what I used above.

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