- 1 (10 ounce) package package frozen pureed winter squash
- 1/2 cup lite coconut milk (see Tips for Two)
- 1/2 cup water
- 8 ounces boneless, skinless chicken breast, thinly sliced
- 1 (6 ounce) bag baby spinach
- 2 teaspoons lime juice
- 2 teaspoons brown sugar
- 1/2 teaspoon Thai red curry paste (see Note)
- 1/4 teaspoon salt
- 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.