1 10-ounce package
frozen pureed winter squash
"lite" coconut milk
boneless, skinless chicken breast, , thinly sliced
1 6-ounce bag
Thai red curry paste
- 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.
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