Same Curry Sauce, New Way

I love the Costco fresh curry sauces - there’s a Spicy Vindaloo sauce and Coconut Curry sauce. I used the coconut curry last night. Typically I throw it in the crockpot with veggies and heat on low but I wanted some protein in it and also forgot to put it in the slow cooker hence this recipe was born. This recipe is easy because you could potentially have all these ingredients in your pantry/fridge/freezer.

Ingredients

Coconut Curry Sauce

Boneless chicken thighs

Butternut squash

Frozen peas

Frozen spinach

Rice

What To Do

Roast chicken (season with salt, pepper, paprika, garlic powder, olive oil) and butternut squash (peel it then add olive oil, salt, pepper) in 450* oven. 18 minutes for squash and 20-24 mins depending on size of chicken. Once slightly cool, cut into bite sizes pieces.

Add sauce, thawed peas and thawed spinach to large pot over medium heat. Bring to boil then reduce heat and add chicken and squash. Let it heat up again to around 140* then serve.