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.
Tips & Notes
Tips for Two: Refrigerate coconut milk
for up to 4 days or freeze for up to 2 months. Drizzle on sliced fresh
fruit; use as some of the liquid for cooking rice.
Note: Red curry paste is a blend of
chile peppers, garlic, lemongrass and galangal (a root with a flavor
similar to ginger). Look for it in jars or cans in the Asian section of
the supermarket or specialty stores.
7 g fat
( 4 g sat , 1 g mono
63 mg cholesterol; 22 g carbohydrates; 28 g protein; 6 g fiber; 453 mg sodium; 1288 mg potassium. Nutrition Bonus: Vitamin A (310% daily value), Vitamin C (70% dv), Folate (49% dv), Potassium (37% dv). Exchanges: 1 starch, 2 vegetable, 3 very lean meat, 1 fat