Step 1

Slow Cooker In the bowl of your slow cooker, stir the coconut milk, curry paste, fish sauce, soy sauce and sugar

Step 2

Add the pumpkin and chicken and nestle it until it's submerged in the liquid

Step 3

Cook on low for 8 hours or high for 4 hours

Step 4

Switch the slow cooker to high mode if it’s not already, and transfer the chicken to a bowl

Step 5

Season the liquid with salt and using a fork or a hand blender (for smoother texture) mix the pumpkin curry together

Step 6

Using two forks, shred the chicken (it will shred very easily) and return it to the cooker along with the bell peppers

Step 7

Cover and cook the curry for 30 more minutes

Step 8

Add spinach and the juice of 1 lime to the pot and stir until spinach begins to wilt

Step 9

Serve over steamed rice with extra lime, cilantro and cashews

Step 10

Instant Pot In the bowl of your instant pot, 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.Seal instant pot lid and set the Instant Pot to Manual/High Pressure for 10 minutes

Step 11

Once finished allow the valve to manually release for 10 minutes

Step 12

Transfer the chicken to a bow

Step 13

Using two forks shred the chicken

Step 14

Return it to the cooker along with the salt and bell peppers

Step 15

Stir until the pumpkin is smooth

Step 16

Set on saute mode and cook for another 5-7 stirring often, until bell peppers are tender

Step 17

Add spinach and the juice of 1 lime to the pot and stir until spinach begins to wilt

Step 18

Serve over steamed rice with extra lime, cilantro and cashews.