Chicken Pumpkin Curry Serving Size - 6 Prepared By - Kelly & Tony Recipe Rating
			14 oz can coconut milk 2 tbsp Thai red curry paste 1 tbsp Fish sauce 1 tbsp Soy sauce 1 tbsp Brown sugar 4 cups Sugar pie pumpkin or butternut squash (3/4 inch cubed) 1 1/2 lb Boneless skinless chicken breast 1 tsp Salt 1 Red bell pepper, sliced 3 Heaping cups baby spinach, fresh 1 Lime, juiced Cilantro Cashews, toasted
			In the bowl of your slow cooker, stir the coconut milk, curry paste, fish sauce, soy sauce and sugar. Add the pumpkin and chicken and nestle it until it's submerged in the liquid. Cook on low for 8 hours or high for 4 hours. Switch the slow cooker to high mode if it’s not already, and transfer the chicken to a bowl. Season the liquid with salt and using a fork or a hand blender (for smoother texture) mix the pumpkin curry together. Using two forks, shred the chicken (it will shred very easily) and return it to the cooker along with the bell peppers. Cover and cook the curry for 30 more minutes. Add spinach and the juice of 1 lime to the pot and stir until spinach begins to wilt. Serve over steamed rice with extra lime, cilantro and cashews.