INGREDIENTS
<bi class="ql-align-center">1 10-OUNCE PACKAGE FROZEN PUREED WINTER SQUASH<bi class="ql-align-center">1/2 CUP LITE COCONUT MILK, (SEE TIPS FOR TWO)<bi class="ql-align-center">1/2 CUP WATER<bi class="ql-align-center">8 OUNCES BONELESS, SKINLESS CHICKEN BREAST, THINLY SLICED<bi class="ql-align-center">1 6-OUNCE BAG BABY SPINACH<bi class="ql-align-center">2 TEASPOONS LIME JUICE<bi class="ql-align-center">2 TEASPOONS BROWN SUGAR<bi class="ql-align-center">1/2-1 TEASPOON THAI RED CURRY PASTE, (SEE NOTE)<bi class="ql-align-center">1/4 TEASPOON SALT
DIRECTIONS
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.