Panang Curry With Pumpkin and Chicken

Name: Panang Curry With Pumpkin and Chicken
Yield: 4
Ingredients: 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)

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.

by Elizabeth Eichhorn

Calories 280
Protein 19g
Fat 18g
Carbs 5g
Sodium 500mg

Moya McAllister

Ingredients

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)

Directions

Combine all ingredients except sliced limes in the slow cooker for 4 hours on low heat.
Remove lime leaves and pepper.
Serve over brown or wild rice or finely chopped cauliflower.