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.