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.
NUTRITION
Per serving :
274 calories
7 g fat
4 g sat
22 g carbohydrates
28 g protein
6 g fiber
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