Crockpot Thai Butternut Squash Curry
Slow Cooker Butternut Squash Curry
Servings Prep Time
8-10servings 10minutes
Cook Time
4-6hours
Servings Prep Time
8-10servings 10minutes
Cook Time
4-6hours
Ingredients
Recipe Notes
  1. In the crockpot, place the pumpkin guts, chicken, kaffir lime leaves and butternut squash.
  2. Pour the coconut milk over the ingredients in the crock pot.
  3. In a small pot, bring the water to boil with the bullion cube.  Add  in the curry paste.  Stir until the curry paste and bullion cube have completely dissolved.  Remove from the heat and add the broth to the crockpot.
  4. Turn on high and cook for 4-6 hours (until chicken is soft and falling off the bone).
  5. When the chicken is falling off the bone, add the frozen green beans and cook for another 30 minutes.
  6. Serve curry with rice, zucchini noodles, baked potato, or eat on its own.
  7. Add some cilantro as a finishing touch.