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.

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13 Responses to “Snickerdoodle Ice Cream”

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    1
    MamaPez — May 20, 2013 at 7:24 am

    Wow, that sounds amazing. I’m a fan of snickerdoodles, not a huge fan of ice cream (I can take it or leave it) but this one sounds right up my alley!

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    2
    Eva @ Eva Bakes — May 20, 2013 at 8:01 am

    I had a feeling you’d be making ice cream with the leftover cookies! Can you please send some my way? 🙂

    • beantownbaker — May 20th, 2013 @ 8:17 am

      Ha! Sorry for being so predictable 😉 Believe me, I wish there was still some leftover in our freezer right now. I might just have to cave and make this again for my sister this weekend…

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    3
    Erin @ The Spiffy Cookie — May 20, 2013 at 11:55 am

    Might be the best use of leftover frozen cookies I’ve ever seen. Yum!

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    tracy {pale yellow} — May 20, 2013 at 7:28 pm

    I’ve been loving snickerdoodles lately! Snickerdoodles in ice cream sound fantastic!

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    5
    Jocelyn (Grandbaby Cakes) — May 21, 2013 at 2:25 pm

    I seriously need this ice cream this summer. I am so addicted to snickerdoodles so adding it to ice cream is so genius, I can’t even stand it!

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    6
    Shannon — May 22, 2013 at 12:22 pm

    sounds like you’re going to be baking more snickerdoodles this weekend 🙂 i’m definitely going to try this one, too!

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    Nutmeg Nanny — May 24, 2013 at 11:01 am

    Oh wow, I love this! I bet this tastes like heaven 🙂

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    Dina — May 25, 2013 at 8:20 pm

    sounds delish! i love snickerdoodles and cookie pieces in ice cream!

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    Nicki — June 16, 2013 at 12:22 pm

    how much icecream does this recipe make?

    • beantownbaker — June 16th, 2013 @ 1:00 pm

      ~3 cups if I remember correctly.

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    10
    Kelly — January 27, 2014 at 7:25 pm

    HI, I’ve never used coconut milk, but want to be prepared when I go shopping tomorrow….2 cans…how many ounces is that? Recipe sounds delish, can’t wait to try it!!

    • beantownbaker — January 28th, 2014 @ 8:54 am

      The cans I buy are 13.5 oz each.

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