April 7, 2022 | Stephanie Ouellette PREP: 35 mins COOK: 4 hrs TOTAL: 4 hrs 35 mins SERVINGS: 6 servings Ingredients 2 cans light coconut milk (14 ounce cans) 1/4 cup peanut butter creamy or crunchy 3 tablespoons red curry paste 2 tablespoons fish sauce 2 tablespoons coconut sugar or brown sugar 2 tablespoons minced fresh ginger 1 tablespoon minced garlic 1/4 teaspoon crushed red pepper flakes 2 pounds boneless skinless chicken breast cut into 1 1/2-inch pieces 1 small butternut squash peeled, seeded, and cut into 1/2-inch cubes 2 large red bell peppers cored and thinly sliced 1 medium yellow onion thinly sliced (about 3 cups) 2 cups frozen peas thawed 2 tablespoons freshly squeezed lime juice (about 1 lime) Prepared brown rice for serving Chopped fresh cilantro for serving Instructions In a 6-quart or larger slow cooker, whisk together the coconut milk, peanut butter, curry paste, fish sauce, coconut sugar, ginger, garlic, and red pepper flakes until smooth. Add the chicken pieces, squash, red bell pepper, and onion to the slow cooker and stir gently to coat with sauce. The mixture will be very thick. Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours. Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice. Serve over rice with a generous sprinkle of fresh cilantro. Notes TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. TO REHEAT: Gently rewarm chicken in a deep skillet on the stovetop over medium-low heat or in the microwave. TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Nutrition SERVING: 1(of 6), without rice CALORIES: 509kcal CARBOHYDRATES: 42g PROTEIN: 40g FAT: 19g FIBER: 8g Stephanie Ouellette See Full Bio