If you are craving a comforting, flavor-packed meal that feels like a warm hug on a plate, the Thai Slow Cooker Chicken Curry with Butternut Squash and Coconut Milk Recipe is your new best friend. This dish beautifully balances the natural sweetness of butternut squash with the rich creaminess of coconut milk and the vibrant spices of red curry, all slow-cooked to tender perfection. It’s effortless to prepare, wonderfully aromatic, and delivers a vibrant palette of colors and textures that will brighten any dinner table.
Ingredients You’ll Need
The magic of this Thai Slow Cooker Chicken Curry with Butternut Squash and Coconut Milk Recipe lies in its simple yet carefully chosen ingredients. Each one is essential not only for flavor but also for achieving the ideal texture and inviting appearance. From the sweetness of the squash to the fragrant touch of Thai basil, these ingredients come together effortlessly to create something truly special.
- Chicken breast (1 1/2 lbs): Lean protein that absorbs the curry flavors beautifully when slow-cooked.
- Butternut squash, cubed (6 cups): Adds natural sweetness and silky texture that enrich the curry base.
- Medium zucchini, chopped (1): Offers a gentle crunch and fresh taste to balance the rich sauce.
- Sweet peppers, sliced into rings (1 cup): Bring vibrant color and a slight sweetness for contrast.
- Onion, chopped (1/2 cup): Provides foundational savory depth and sweetness.
- Light coconut milk (13.5 oz can): Creates the creamy and luscious curry sauce with a subtle tropical flavor.
- Brown jasmine rice, cooked (1 cup): Nutty, fragrant grain to serve the curry over for a satisfying meal.
- Limes, juiced (2): Introduce fresh acidity and brightness that lift the curry’s flavors.
- Red curry paste (3 tbsp): The heart of the spice blend, delivering authentic Thai heat and complexity.
- Garlic, minced (2 cloves): Adds aromatic pungency that enhances the curry’s depth.
- Thai basil, chopped (2 tbsp): Imparts fresh, peppery, and anise-like notes that finish the dish wonderfully.
- Coconut sugar (1 1/2 tbsp): Balances the spice and acidity with a mild caramel sweetness.
- Ginger paste (1 tbsp): Delivers a warm, zesty undertone that complements the curry’s layers.
- Fish sauce (1 tsp): Adds umami richness and authentic savory depth common in Thai cuisine.
How to Make Thai Slow Cooker Chicken Curry with Butternut Squash and Coconut Milk Recipe
Step 1: Prepare the Slow Cooker Base
Begin by placing the chopped onion and raw chicken breast at the bottom of your slow cooker. Layer the cubed butternut squash evenly on top to ensure consistent cooking. This layering helps the flavors meld beautifully as the squash infuses the chicken with its natural sweetness.
Step 2: Create the Curry Sauce
In a separate bowl, whisk together the light coconut milk, fresh lime juice, fiery red curry paste, minced garlic, coconut sugar, ginger paste, and fish sauce until fully combined. Pour this aromatic sauce evenly over the butternut squash in the slow cooker, coating everything in rich, fragrant goodness.
Step 3: Slow Cook Initial Ingredients
Set your slow cooker to low and let it work its magic for 6 1/2 hours. This gentle simmering not only tenderizes the chicken until it practically falls apart but also allows the butternut squash to soften fully and soak up those exquisite Thai flavors.
Step 4: Blend the Sauce
When the slow cooking time is up, carefully remove the chicken and transfer the remaining butternut squash and sauce into a blender or food processor. Make sure to open the vent for steam to escape and blend until smooth and velvety. This step transforms the squash into a luscious base that makes the curry so soulful and satisfying. Pour the creamy sauce back into the slow cooker.
Step 5: Add Final Ingredients
Shred the tender chicken into bite-sized chunks and add it back into the slow cooker with the smooth curry sauce. Toss in the chopped zucchini, sweet pepper rings, and fresh Thai basil. Let everything cook on low for another 30 minutes to gently soften the vegetables while preserving their fresh texture and crunch.
Step 6: Serve and Enjoy
Finally, spoon the hearty chicken curry over bowls of fragrant brown jasmine rice. This completes the dish, making it perfect for soaking up every bit of that creamy, spiced sauce.
How to Serve Thai Slow Cooker Chicken Curry with Butternut Squash and Coconut Milk Recipe
Garnishes
Adding fresh garnishes is the perfect way to elevate this curry. Sprinkling extra chopped Thai basil or even fresh cilantro adds bright herbal notes that contrast beautifully with the rich curry. A few lime wedges on the side provide a burst of tangy freshness to personalize each bite.
Side Dishes
Complement the curry with simple side dishes like steamed jasmine rice or quinoa for soaking up the flavors. A crisp cucumber salad or lightly pickled vegetables can add a refreshing crunch and balance the warmth of the curry spices perfectly.
Creative Ways to Present
For a more festive look, serve the curry in small coconut bowls or alongside naan bread for dipping. Layering it over cauliflower rice can create a low-carb alternative while maintaining vibrant colors that entice the eyes as much as the palate.
Make Ahead and Storage
Storing Leftovers
The Thai Slow Cooker Chicken Curry with Butternut Squash and Coconut Milk Recipe keeps wonderfully in an airtight container in the refrigerator for up to four days. The flavors often deepen and marry even more, making leftovers just as delightful as the original meal.
Freezing
You can also freeze the curry for up to three months. Portion it into freezer-safe containers or bags before freezing to make reheating a breeze. Be sure to thaw it overnight in the refrigerator before warming it up for best texture and taste.
Reheating
Reheat gently on the stovetop over low heat or in the microwave until warmed through. Stir occasionally to keep the sauce creamy and prevent sticking. If the curry thickens too much, add a splash of coconut milk or water to loosen it up to your desired consistency.
FAQs
Can I use other types of squash in this curry?
Absolutely! Butternut squash is traditional here because of its sweetness and creaminess, but kabocha or pumpkin can make excellent substitutes with similar textures and flavors.
Is this curry spicy?
The heat level depends largely on the red curry paste you use. You can adjust the amount to suit your taste, but this recipe typically delivers a pleasant medium heat that’s rich and flavorful without overwhelming the palate.
Can I make this curry vegetarian?
Yes! Simply omit the chicken and add firm tofu or chickpeas instead. You might want to add extra vegetables or mushrooms to make it hearty and satisfying.
What’s the best rice to serve with this recipe?
Brown jasmine rice is perfect for its nutty flavor and chewy texture, which complements the creamy curry beautifully. However, you can also serve it with white jasmine rice, basmati, or even cauliflower rice for a lighter option.
Can I prepare this curry in advance?
Definitely. In fact, the flavors deepen overnight, making it an excellent make-ahead meal. You can prepare it up to 24 hours in advance and then reheat gently before serving.
Final Thoughts
There is something so incredibly satisfying about this Thai Slow Cooker Chicken Curry with Butternut Squash and Coconut Milk Recipe that keeps me coming back for more. It’s effortless to make, packed with layers of flavor, and offers a wonderful balance of sweet, spicy, and aromatic notes that everyone will love. Whether you’re cooking for your family or sharing with friends, this dish is sure to become a cherished favorite in your recipe collection.
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Thai Slow Cooker Chicken Curry with Butternut Squash and Coconut Milk Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours 10 minutes
- Total Time: 7 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Halal
Description
This flavorful Thai Slow Cooker Chicken recipe combines tender chicken breasts with butternut squash, fresh vegetables, and a rich red curry coconut sauce. Slow-cooked to perfection and finished with fragrant Thai basil, it’s served over nutty brown jasmine rice for a comforting and aromatic meal perfect for busy days.
Ingredients
Chicken and Vegetables
- 1 1/2 lbs chicken breast
- 6 cups butternut squash, cubed
- 1 medium zucchini, chopped
- 1 cup sweet peppers, sliced into rings
- 1/2 cup onion, chopped
Curry Sauce and Seasonings
- 13.5 oz can light coconut milk
- 2 limes, juiced
- 3 tbsp red curry paste
- 2 cloves garlic, minced
- 1 1/2 tbsp coconut sugar
- 1 tbsp ginger paste
- 1 tsp fish sauce
- 2 tbsp Thai basil, chopped
Grain
- 1 cup brown jasmine rice, cooked according to package directions
Instructions
- Prepare the Slow Cooker Base: Add the chopped onion and chicken breasts to the bottom of the slow cooker, spreading them evenly.
- Arrange the Butternut Squash: Place the cubed butternut squash on top of the chicken and onion layer, distributing evenly to ensure consistent cooking.
- Create the Curry Sauce: In a bowl, combine the light coconut milk, lime juice, red curry paste, minced garlic, coconut sugar, ginger paste, and fish sauce. Whisk together until smooth and well mixed.
- Pour Sauce Over Ingredients: Pour the prepared curry sauce over the butternut squash in the slow cooker, making sure all ingredients are coated well.
- Slow Cook Initial Ingredients: Cover and set the slow cooker to low heat for 6 1/2 hours. This slow, gentle cooking tenderizes the chicken and infuses flavors.
- Blend the Sauce: After cooking, carefully remove the chicken breasts. Transfer the butternut squash and sauce to a blender or food processor, leaving a vent open for steam release. Blend until smooth and creamy, then return the sauce to the slow cooker.
- Shred Chicken and Add Vegetables: Shred the cooked chicken using two forks until bite-sized pieces form. Add the shredded chicken back into the slow cooker along with chopped zucchini, sweet pepper rings, and chopped Thai basil.
- Cook Vegetables Briefly: Set the slow cooker on low for an additional 30 minutes to lightly cook the added vegetables while preserving their texture and freshness.
- Serve: Spoon cooked brown jasmine rice into bowls and top with the creamy butternut squash and chicken mixture. Garnish with extra Thai basil if desired and serve warm.
Notes
- Use light coconut milk to keep the curry lighter with less fat.
- If you prefer a spicier dish, add more red curry paste to taste.
- To save prep time, use pre-cut butternut squash and pre-minced garlic.
- Ensure you vent the blender when blending hot ingredients to prevent steam buildup and splattering.
- Brown jasmine rice provides a nutty flavor and hearty texture but can be substituted with white jasmine rice if preferred.
- For a gluten-free dish, confirm that your fish sauce and curry paste contain no gluten.
