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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14 Responses to “Fish Tacos”

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    1
    Erin — September 7, 2009 at 3:42 pm

    Caramelized onions. I would always snarl at them until I actually tried them and realized they are delicious!

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    2
    Domestic Princess — September 7, 2009 at 4:24 pm

    Love Fish Taco’s! We like ours with: fish fingers, cabbage and ranch sauce w/ taco seasoning…ummm..

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    3
    Nancy — September 7, 2009 at 8:06 pm

    Try the true Mexican way: with shredded, crispy cabbage, it’s so good.
    I tried something I thought I wouldn’t like (that’s a very small percentage of the foods in the world!) and I was right, I totally disliked it – and that’s octopus!

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    4
    Joe — September 7, 2009 at 8:17 pm

    Brussel sprouts. I split them in half, and saute them with olive oil, butter, and garlic. They’re my new favorite vegetable, and my wife and I make them once a week.

    On a fish taco note, I had always wanted to try them, finally did, and they were terrible. Turns out I tried them at a bad Mexican restaurant, even though the place was always packed. It was sort of a tourist trap, and eventually went out of business. I’d never thought to try them home, that sounds like a great idea.

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    Sarah — September 8, 2009 at 2:07 pm

    I just had to comment…I was the same way with fish tacos and then i tried them and LOVED them. I can’t get enough! Glad I’m not the only one

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    Robyn — September 8, 2009 at 2:52 pm

    Oh boy fish tacos… when I first heard of them I thought the concept was a terrible idea. I finally let my husband convince me to try them and I of course loved them. Like Nancy said, we eat them the Mexican/Baja way with cabbage. So good!

    Now have you tried shrimp tacos?!

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    Jen — September 8, 2009 at 5:58 pm

    I have not tried shrimp tacos. I will have to look into that.

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    stephchows — September 8, 2009 at 7:00 pm

    So true!! I always giggle about them too lol. I had this sandwich that sounded so gross I wanted nothing to do with it, then a friend ordered it and made me try it… it was AMAZING!

    roasted corn seasoned, mashed and mixed with diced red bell pepper, topped with cheddar, apricotjam and mixed greens, on wheat

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    Joelen — September 9, 2009 at 12:29 am

    The use of sprouts in your tacos is a great idea! I’m going to have to try that!

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    nutmegnanny — September 9, 2009 at 3:37 pm

    I’m not a big fan of fish but these look very delicious:) I used to turn my nose up to deep fried pickles but then I finally tried them…they are delicious!!!

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    Skylar Wolfe — September 22, 2009 at 5:01 pm

    I was skeptical of fish tacos until I tried them. Now they are probably one of my top 5 foods. I love mine with cabbage, lime, and pico de gallo

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    qngdss — October 6, 2009 at 10:55 pm

    Also used to turned my nose up at fish tacos! Had them again tonight, this time with swordfish nuggets (Hey the bits and pieces were only 4.99 per lb!) DELISH 🙂

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    cinderskitchen — January 2, 2010 at 7:11 pm

    Jen, I too was a fish taco “snob” Couldn’t imagine whoever would think to do such a thing. You actually opened my mind up to trying them. I made salmon with taco seasoning ones and we really loved them, thanks to you. I told a friend whose husband goes to Alaska fishing and always brings home lots of salmon and halibut. They are coming over tonight and guess what we are having? SALMON TACOS!! Thanks.

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    Jen — January 2, 2010 at 10:45 pm

    So glad to hear it!

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