Ingredients
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2 tbsp red thai curry paste
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1 (13.5 oz) can Nature's Promise Organic Coconut Milk, shaken
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2 tbsp fish sauce
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1 tbsp light brown sugar
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2 (15.5 oz) can chickpeas, drained and rinsed
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1 medium red onion, cut into thin wedges
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1 acorn squash, scrubbed
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1/3 cup packed fresh basil leaves
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Cooked Jasmine rice, for serving
Steps
1
In a 5- to 6-qt slow cooker, whisk together the red curry paste, coconut milk, fish sauce, and brown sugar. Add the chickpeas and onion.
2
Trim ends of the squash. Cut in half lengthwise. With a spoon, scrape out seeds and stringy pulp. Cut squash into 1-inch chunks. Add to slow cooker. Cover and cook on low 4 hours, until squash is tender but not falling apart.
3
Stir in the basil. Season with salt to taste. Serve over the rice.
