Panang Curry With Pumpkin and Chicken

This protein-packed slow cooker recipe is clean and easy to prepare, so it's ready when you walk through the door at the end of a long day.

Panang Curry With Pumpkin And Chicken
Moya McAllister
Calories 280
Protein 19g
Fat 18g
Carbs 5g
Sodium 500mg
Moya McAllister
Panang Curry With Pumpkin and Chicken Servings: 4
You'll need
  • 1 cup pumpkin or winter squash (remove seeds and cut into 1” chunks)
  • 4 cups light coconut milk
  • 1 lb boneless, skinless chicken breast, cubed
  • 4 Tbsp red curry paste
  • 2 Tbsp cane sugar
  • 2 Tbsp fish sauce
  • 6 kaffir lime leaves (or use plain lime leaves)
  • 1/4 cup fresh basil, thinly sliced
  • 1 whole hot pepper, such as serrano
  • 1 lime, sliced (for garnish)
1. Combine all ingredients except sliced limes in the slow cooker for 4 hours on low heat.
2. Remove lime leaves and pepper.
3. Serve over brown or wild rice or finely chopped cauliflower.