Curries and stews are really hard to photograph and make look as good as they taste! This Thai Chicken, Pumpkin and Spinach Curry is rich and comforting and so simple to make, especially if you have a slow cooker. It makes use of lovely seasonal ingredients, and would be a great way to use up any leftover pumpkin hanging about after Hallowe’en.
- 500g of chicken breasts or thighs (about 3 big chicken breast filets)
- 1 tin of light coconut milk
- 2 tbsp of Thai red curry paste
- 2 cups of chicken stock
- 1 small pumpkin, peeled and chopped into small pieces (or tin of pumpkin puree)
- 4 big handfuls of spinach
- pumpkin seeds (for garnish)
- For the slow cooker - put the chicken, coconut milk, curry paste, chicken stock and pumpkin into the slow cooker and cook on high for 5-6 hours or low for 7-8 hours.
- 30 minutes before serving remove the whole chicken breasts and shred the meat with forks before returning to the slow cooker with the spinach. Mix in the spinach so it wilts in the hot curry.
- Without a slow cooker - follow the same directions but cook in a pot on the stove over a medium low heat for 2-3 hours
I served mine with golden cauliflower rice (I just mix in some turmeric with the finely chopped cauliflower after it has been cooked and softened). The sprinkle of pumpkin seeds gives the curry a nice nutty topping.
I have to say I am in love with the slow cooker, the texture it gives the meat is amazing! You could also use leftover roast chicken or turkey. I’m thinking this would be a great boxing day dinner!
Thai red or green curries are my favourite, I always think of them when I’m craving something really tasty that is also very healthy! Do you have a favourite curry dish?