In a small food processor or in a blender, finely chop all the ingredients. Set aside.
In a large non-stick skillet over high heat, brown the chicken in the oil. Season with salt and pepper.
Add the squash, coconut milk and curry paste. Bring to a boil and let simmer over medium heat, stirring occasionally, for about 20 minutes or until the squash is tender and the sauce has reduced by half.
Serve with basmati rice and/or naan bread.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.