Slow Cooker Chicken Pumpkin Curry

themodernproper.com

Emily Porter

1 (14-ounce) can full-fat coconut milk, shaken

2 tablespoons red curry paste

1 tablespoon fish sauce

1 tablespoon soy sauce or tamari

1 tablespoon light brown sugar

1 ½ to 2 pounds sugar pie pumpkin, pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups) or 2 (14-ounce) cans pumpkin puree

1 ½ pounds boneless skinless chicken breast

1 teaspoon kosher salt

1 red bell pepper, sliced

4 cups loosely packed baby spinach

1 tablespoon fresh lime juice (from 1 lime)

subheading: For Serving:

Cooked rice

Lime wedges

Minced fresh cilantro

Toasted cashews

Directions at themodernproper.com

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