1 cup(s) frozen pureed winter squash
1/2 cup(s) lite coconut milk
1/2 cup(s) water
8 ounce(s) boneless, skinless chicken breast, cut into small pieces
1 cup(s) baby spinach
2 teaspoon(s) lime juice
2 teaspoon(s) brown sugar
3/4 teaspoon(s) Thai red curry paste
1/4 teaspoon(s) 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.