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?
I love curry, especially when it is colder. A nice Thai green curry always goes down well, or there’s a lovely Indian by us that does a great Goan fish curry. I like the fact this recipe can be done with or without a slow cooker.
This looks YUMMY!!! Will definitely be trying this! Can I ask how many portions your recipe should make? Also do you know how long cauliflower rice will keep for in the fridge? Or if it freezes ok? cxx
Yum! Looks and sounds so good, I am loving a chickpea and vegetable curry right now. So easy and filling plus Dale loves it so its popping up more and more in our diet : )
I have SO saved this recipe, I love curry (ALL types) and love my slow cooker … this is win win :-)
And can I just say that your pictures are looking VERY professional, they are a joy to look at.
Your pictures look very good! At this time of year it is so hard to photograph things as it is so dark all the time so the flash goes off.
Haha I know! My flash doesn’t work on my camera so I keep trying to sort them out with photoshop!
Yum! I still need to use up my pumpkins and this sounds perfect. And I get to use my slow cooker hurrah!
I foraged a left over Halloween pumpkin from a neighbour. I’m using half of it to make slow cooker pumpkin butter. The other half? Now I have my answer!