Description
Experience a sense of grounded warmth with this nutrient-dense fusion of Thai-inspired curry and earthy pumpkin. This hands-off, slow-cooked meal features tender chicken bathed in a creamy coconut milk base, infused with aromatic ginger, garlic, and red curry spices. It is a perfect, wholesome solution for busy households seeking a comforting, gluten-free meal that balances simplicity with deep, sophisticated flavor. Each spoonful offers a gentle, nourishing hug that is as restorative as it is delicious.
Ingredients
14 oz full-fat coconut milk
1 cup unsweetened pumpkin puree
2 tablespoons red curry paste (alcohol-free)
1 tablespoon gluten-free tamari or coconut aminos
1 tablespoon natural peanut or cashew butter
1 clove garlic, minced
2 teaspoons fresh ginger, grated
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup vegetable broth
Fresh cilantro for garnish
Instructions
Whisk the coconut milk, pumpkin puree, red curry paste, tamari, nut butter, minced garlic, and grated ginger in a bowl until smooth.
Place the chicken pieces into the bottom of the slow cooker.
Pour the prepared curry sauce over the chicken and add the vegetable broth.
Stir gently to combine everything well.
Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours until the chicken is tender and fully cooked.
Serve warm, garnished with fresh cilantro if desired.
Notes
Ensure your red curry paste does not contain shrimp paste or alcohol to maintain dietary compliance. For a thicker consistency, you can stir in an additional tablespoon of nut butter at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days.