Slow Cooker Chicken Pumpkin Curry

• •
  Coconut Milk, Full-Fat, Canned
• •
  Thai red curry paste(30g)
• •
  Fish sauce(15g)
• •
  Soy Sauce, Low Sodium(15g)
• •
  Brown sugar(15g)
• •
  Pumpkin Puree, Canned(907g)
• •
  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1 teaspoon kosher salt
• •
  Bell Pepper
• •
  Spinach(960g)
• •
  Lime Juice, Fresh(15g)
• •
  Rice, White, Long-Grain
• •
  Lime
• •
  Cilantro, Fresh
• •
  Cashews

Instructions

1. 1Cook the white rice according to package directions in a separate pot; once finished, divide evenly into 6 airtight containers and set aside to cool.
2. 2Cut the chicken breast into 2-inch chunks and dice the bell pepper into ¾-inch pieces; set both aside.
3. 3Heat a large heavy-bottomed pot or Dutch oven over medium-high heat for 1 minute, then add the Thai red curry paste and cook for 1–2 minutes, stirring constantly, until fragrant and slightly darkened.
4. 4Pour in the coconut milk, fish sauce, soy sauce, and brown sugar; stir until combined, then add the pumpkin puree and chicken chunks, submerging them completely. Bring to a gentle simmer over medium-high heat, then reduce to medium and cook uncovered for 12–15 minutes, stirring occasionally, until the chicken is opaque throughout and reaches an internal temperature of 165°F.
5. 5Add the diced bell pepper, stir well, and cook over medium heat for 5–7 minutes until the pepper is just tender but still bright in color.
6. 6Remove from heat, stir in the fresh spinach and lime juice, and let sit for 1 minute until the spinach is wilted.
7. 7Divide the curry evenly into 6 airtight containers while hot, leaving ½ inch of headspace for cooling.
8. 8Once cooled to room temperature, seal and refrigerate up to 4 days; serve with a squeeze of fresh lime, a pinch of cilantro, and a small handful of cashews on top of each portion of rice.