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Serving per recipe:
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2 |
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Amt per serving:
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| Calories |
274 |
| Carbohydrates |
22 |
| Fat |
7 g |
| Saturated Fat |
4 g |
| Monounsaturated Fat |
1 g |
| Protein |
28 g |
| Cholesterol |
63 mg |
| Dietary Fiber |
6 g |
| Potassium |
1288 mg |
| Sodium |
453 mg |
| SaturatedFat |
4 |
| MonounsaturatedFat |
1 |
| DietaryFiber |
6 |
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| 1 10-ounce package frozen pureed winter squash |
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| 1/2 Cup lite coconut milk (see Tips for Two) |
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| 1/2 Cup water |
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| 8 Ounce boneless, skinless chicken breast , thinly sliced |
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| 1 6-ounce bag baby spinach |
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| 2 Teaspoon lime juice |
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| 2 Teaspoon brown sugar |
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| 1/2-1 Teaspoon Thai red curry paste (see Note) |
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| 1/4 Teaspoon salt |
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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 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 galanga (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.
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This recipe is adapted by permission to include exclusive Giant Eagle Brands.
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