Slow-Cooker Thai Butternut Squash Curry

Ingredients:

•  1 tbsp Thai Red curry paste
• 2 cans (14 ounce) coconut milk
• 400-500ml vegetable stock
• 1 tablespoon soy sauce
• 2 tablespoons crunchy peanut butter
• 1 inch fresh ginger, grated
• 1 butternut squash, cubed
• juice from 1 lime
• 100g kale
• rice or noodles, to serve
• chopped coriander, to serve
• a handful of chopped cashews, to serve
• soured cream, to serve (optional)

Method:

1. To your slow-cooker add the Thai red curry paste, coconut milk, vegetable stock, soy sauce, peanut butter and ginger.
2. Give it all a good stir to combine.
3. Add in the butternut squash and lime juice.
4. Stir well and pop on high for 2-3 hours.
5. Before the curry is nearly done cook your rice or noodles (see how to cook rice below).
6. Now you want to thicken the sauce, take 2 tbsp corn flour in a little bowl and mix it with 2 tbsp of the curry sauce.
7. Once that is all mixed together add it back into the slow-cooker and leave for a few minutes to thicken.
8. Serve up with your rice or noodles and enjoy!
9. I top mine with chopped coriander, cashews and soured cream.

Follow my video recipe here:

https://youtube.com/watch?v=vDIHZ6wbqjg%3Fstart%3D1040

How to cook the perfect rice:

https://youtube.com/watch?v=xoS7Rp7JvKI%3Fversion%3D3%26rel%3D1%26showsearch%3D0%26showinfo%3D1%26iv_load_policy%3D1%26fs%3D1%26hl%3Den%26autohide%3D2%26wmode%3Dtransparent

Here is the rice container that I use. It is amazing, definitely recommend.

Original recipe from: https://www.halfbakedharvest.com/slow-cooker-thai-butternut-squash-curry/#bo-recipe