Somebody recently stated that they don't "get" crockpots. What's not to get? With often minimal preparation, the crockpot makes dinner for you, yielding blended flavors and moist, tender meat. This crockpot meal is relatively prep-heavy, even if you skip browning the chicken like I did, so it's better for a weekend meal, or you could prep it the night before and keep it in the refrigerator. Either way, coming home to a delicious, healthy curry makes any day better.
Next time, I would follow Cara's steps instead of trying to make it faster. I definitely missed some flavor, though the texture was deliciously creamy due to the squash. As an alternative to the fat-laden curries that I like from Thai restaurants, this does the trick. I served it on top of jasmine rice that I cooked using the rest of the coconut milk.
Crockpot Red Curry Chicken with Butternut Squash
source: Cara's Cravings
1 medium onion, diced
1 red bell pepper, diced
1lb butternut squash, peeled and chopped (or substitute another winter squash)
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 cornstarch
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. 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, extract, and broth in a blender and process until smooth. Pour over the chicken and vegetables.
Cover and cook on low for 6 hours. Stir cornstarch 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.