1.Heat the curry paste gently in a wok with a few drops of oil. As it begins to fry, add the coconut milk and bring to a simmer.
2. Peel & dice the squash into cubes. Add it to the wok and simmer for 10 minutes or until it is almost tender. Add the chicken and cook for 5 minutes. Then add the cherry tomatoes and cook for 2 minutes. Add the spinach at the last minute.