For ➍40 cl coconut milk
2 tbs Thai red curry paste
1 tbs fish sauce
1 tbs soy sauce (or tamari)
1 tbs brown sugar
450 g sugar pie pumpkin (cubed)
600 g boneless skinless chicken breast
1 ts salt
1 red bell pepper, sliced
700 g baby spinach, fresh
1 lime, juiced
steamed rice
lime wedges
coriander
cashews, toasted
In the bowl of your slow cooker, stir the coconut milk, curry paste, fish sauce, soy sauce and sugar. Add the pumpkin and chicken. Nestle the pumpkin and chicken until it is submerged in the liquid. Cook on low for 8 h or high for 4 h. Switch the cooker to high if it’s not already, and transfer the chicken to a bowl. Season the liquid with salt. Add the spinach and bell peppers to the top of the liquid. Use two forks to shred the chicken (it will shred very easily) and return to the cooker. Cook the curry for 10-15 m longer, until the spinach is cooked and beginning to wilt. Add the juice of 1 lime. Serve over steamed rice with extra lime, cilantro and cashews.
Read tip on slow cooking.
