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Crockpot Red Curry Chicken & Butternut Squash

1 cup diced onion (100gm)
1 red bell pepper, diced
1lb butternut squash, peeled and chopped (or substitute another winter squash)
2 boneless skinless chicken breasts, about 5oz each
1/2-1 tsp each cinnamon, ginger, and cumin (I didn't really measure, but I love my seasonings!)
salt & pepper
2 tsp red curry paste
2 cloves of garlic
1 tbsp fish sauce
juice from 1/2 lime
1 cup coconut milk (I use light coconut milk, but since it tends to be a bit bland, I add 1/2 tsp coconut extract as well)
1 cup chicken broth
1 tbsp flour or cornstarch
fresh basil or cilantro, for garnish
Place the onions, peppers, and squash in the bottom of the crockpot.
Cut the chicken into small pieces and toss with the cinnamon, ginger, cumin, salt and pepper. As I said, I did not measure, but I am pretty liberal with my seasonings. I would say, use a little less cinnamon than ginger and cumin. Heat a nonstick skillet over medium heat, and saute the chicken for a few minutes on each side, until browned.
 Place the chicken in the crockpot. Combine the curry paste, garlic, fish sauce, lime juice, coconut milk, extract, and broth in a blender and process until smooth. Pour over the chicken and vegetables.
Cover and cook on low for 6 hours. Stir flour into 2 tbsp of water until no lumps remain and gently stir into the liquid in the crockpot. (I actually prefer to thicken with cornstarch, but I was all out.) Increase heat to high and cook for another 20 minutes to thicken. Garnish with basil or cilantro.