Slow-cooked chicken, peanut and pumpkin curry

Published 07 May 2024

This curry is super easy to make. It’s a lovely comforting dish that isn’t overly spicy, so even younger ones (or fussier older ones!) should still enjoy.
Just pop all the ingredients in the slow cooker in the afternoon, and let it do its magic so you have dinner time sorted.


Serves 6

Prep time: 15 minutes

Cook time: 4 hours, 45 minutes



  • 1 brown onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, finely chopped or grated
  • 3 chicken breasts (around 1kg)
  • 400g tin coconut milk
  • ½ cup chicken stock
  • 1/3 cup natural peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp red curry paste
  • 2 cups pumpkin, cut into large chunks
  • 2 handfuls of green beans, ends trimmed and sliced in half



  1. Dice the onion and place in the bottom of the slow cooker and turn onto low heat.
  2. Place the chicken breasts on top, then add garlic and ginger.
  3. Whisk the sauce ingredients together in a large jug or bowl – coconut milk, chicken stock, peanut butter, soy sauce, fish sauce, brown sugar and red curry paste.
  4. Pour the sauce over the chicken in the slow cooker and top with chopped pumpkin.
  5. Cook on low for 4 hours.
  6. Take the chicken out and shred with two forks before adding back into the slow cooker.
  7. Add the green beans and cook for another 30 minutes.
  8. Serve with brown rice or steamed green vegetables.


This recipe is thanks to nutritionist Mel Bald.

Find more delicious recipes and healthy eating advice from Healthier Together.