INGREDIENTS:

• 1 (14-ounce) can full-fat coconut milk, shaken
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce or tamari
• 1 tablespoon light brown sugar
• 1 ½ to 2 pounds sugar pie pumpkin, pumpkin or butternut squash, cut into ¾-inch pieces (about 4 cups) or 2 (14-ounce) cans pumpkin puree
• 1 1/2 pounds boneless skinless chicken breast
• 1 teaspoon kosher salt
• 1 red bell pepper, sliced
• 4 cups loosely packed baby spinach
• 1 tablespoon fresh lime juice (from 1 lime)

FOR SERVING:

• Cooked rice
• Lime wedges
• Minced fresh cilantro
• Toasted cashews

DIRECTIONS:

1. In the slow cooker pot, combine the coconut milk, curry paste, fish sauce, soy sauce, and brown sugar. Nestle the pumpkin and chicken into the pot, submerging completely. Cover and cook until pumpkin is tender and chicken is cooked through, about 4 hours on high or 8 hours on low.

2. Using tongs or a slotted spoon, transfer the chicken to a cutting board. Use two forks to shred the chicken into bite-sized pieces.

3. Season the remaining liquid in the slow cooker with the salt. Using an immersion blender, or a blender, blend the pumpkin until completely smooth. (Skip this step if you used pumpkin puree.)

4. Return the chicken to the slow cooker and add the bell peppers. Cover and cook the curry until the bell peppers begin to soften, about 30 minutes on high.

5. Stir in the spinach and lime juice. Serve over cooked rice with extra lime, cilantro, and cashews to garnish.