In the crockpot, place the pumpkin guts, chicken, kaffir lime leaves and butternut squash.
Pour the coconut milk over the ingredients in the crock pot.
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.
Turn on high and cook for 4-6 hours (until chicken is soft and falling off the bone).
When the chicken is falling off the bone, add the frozen green beans and cook for another 30 minutes.
Serve curry with rice, zucchini noodles, baked potato, or eat on its own.