1 cup frozen pureed winter squash
½ cup lite coconut milk
½ cup water
8 ounces boneless, skinless chicken breast, cut into small pieces
1 cup baby spinach
2 tsp lime juice
2 tsp brown sugar
¾ tsp Thai red curry paste
¼ tsp salt
Preparation:
Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer. Serves: 2.