Coming Clean: Red Curry Spaghetti Squash with Chicken

I'm a little fickle sometimes when it comes to food.

I'll go through phases where I constantly crave one particular ingredient or one type of cuisine. And then --  just like that -- I'm suddenly over it and onto a different "flavor of the week".

A while back, I picked up some red curry paste for a recipe I was trying out. {My favorite is this one by Thai Kitchen.} It was love at first bite.

I couldn't believe that something that came in such a tiny little jar packed such a huge punch. It was exotic... sweet, savory, spicy. Combined with silky coconut milk, it made a sauce that I wanted to sip through a straw. So good.

So, naturally, I started using it in everything. In saucy vegetables. Intermingled with rice noodles. I even started making "Thai Sloppy Joes" {with ground turkey}, which is still one of our favorites to date.

I was so smitten with this stuff that I professed my "flavor crush" to Thai Kitchen {via Instagram/Tweet, of course. So much more romantic than slipping a note into a locker.} to which they responded with the following message:

I blush.

{Obviously, flattery will get you everywhere around here.}

As I've discovered lately, when you're trying to "eat clean", things that add pizzazz without the bad stuff quickly make their way to the Ingredient Hall of Fame . This red curry paste is no exception.

Made with a mixture of lemongrass, Thai ginger, and fresh red chilis {and no weird chemical ingredients! Yay!}, it is bursting with bright, zesty flavor. Infused into a rich, satiny sauce, it is the perfect complement to this hearty Spaghetti Squash with Chicken.

Spaghetti squash is wonderful because it takes so little prep and makes so much food. But the truth is, the flavor of the squash itself is sort of bland. And "bland" is not an adjective I'm ok with when it comes to food.

With a little creativity, I turned a boring veggie into a flavorful dinner that I'd be happy to serve any day. A small amount of chicken with some fun seasonings {shredded coconut!} adds not only protein, but also heartiness that will fill you up.

As for my feelings regarding red curry paste... I don't think it's a romance that's going to fizzle any time soon!

P.S. This is not a sponsored post, I just happen to really enjoy this brand & product! :)

Red Curry Spaghetti Squash with Chicken

1 medium spaghetti squash
1 large boneless, skinless chicken breast, diced
Pinch of salt
1 teaspoon dried basil, or 1 tablespoon fresh basil, finely chopped
2 tablespoons dried shredded coconut {unsweetened}
1 teaspoon fresh ginger, grated
Juice of 1 lime

1/2 medium onion, diced
1 1/2 tablespoons red curry paste {I use Thai Kitchen}
1 teaspoon fresh ginger, grated
1/2 to 3/4 cup coconut milk {you can use "Lite" if you prefer}
2 tablespoons tamari {gluten free soy sauce}

1. Roast your spaghetti squash*: Carefully cut spaghetti squash in half. Scoop out the seeds. Spray or rub the inside lightly with olive oil & sprinkle with salt.

Bake at 400 degrees, face down, on a sheet pan lined with a baking sheet for about 40 minutes {time will depend on how big the squash is.} or until the flesh is knife-tender. Remove from oven and scrape with a fork to create "spaghetti" and fluff it up. {I serve these right in the hollowed squash skin, but you can serve however you'd like.}

2. Meanwhile, place diced chicken in skillet lightly coated with olive oil over medium-high heat. Sprinkle lightly with salt. Cook until lightly browned, stirring and browning on all sides. Add basil, ginger, and coconut and continue to stir and cook for another minute or two. Add juice of 1 lime, scraping pan to remove any brown bits. Transfer to a plate and cover with foil to keep it warm.

3. Using the same pan {if the brown stuff isn't too burnt, otherwise just use a new pan}, add a small amount of olive oil and diced onion. Cook until just translucent and tender.

4. Mix in red curry paste and ginger, cooking for about 30 seconds to loosen the paste a bit. Slowly pour in coconut milk, whisking to incorporate into the paste, until completely smooth. Add tamari {or soy sauce}, and stir to combine.

5. Bring sauce to a simmer and cook until slightly thickened, about 6-8 minutes.

For Assembly:

1. Pour about 1/4 cup {or less...or more} over spaghetti squash.

2. Top with chicken.

3. Sprinkle chopped basil over top if desired, and serve with lime and extra sauce on the side.

*There's more than one way to roast a spaghetti squash. I used to do it the "lazy" way, poking it all over with a knife and baking it whole in a 400 degree oven until tender {about 1 hour}. It's easier to cut open, but a little more difficult to remove the seeds after it's cooked. I realized that the lazy way was actually taking me longer in the end! If you're going to slice it while uncooked, just be careful because it is a pretty tough little nugget & you don't want any knife slippage happening! :)

Thai Inspired Noodle Soup

Happy New Year!

How were your holidays? Did you wake up yesterday feeling a little sluggish? Bloated? Hungover? {I know, those pretty little champagne bubbles somehow turn into bowling balls the next day...}

The time has come to step away from the cookies and fatty holiday foods, put the wine glasses back in the cabinet, and trade in the eggnog for egg white omelets... I know, it's hard to say goodbye, but I promise I'll try to share some recipes that will make it all worthwhile.

It seems like we've been doing nothing but eating and drinking and celebrating for weeks. {Oh wait, that's because it's true.} It all started with Thanksgiving, then a trip to New York in early December {which I will be telling you all about very soon.} where we ate, and ate, and ate and our diet pretty much went downhill from there.

While we were in NYC we ate lunch at a Thai bistro where I had some of the most delicious dumplings I've ever tasted. Well, it actually wasn't so much the dumplings themselves, but the sauce they were in. Ridiculously. Good.

I've been trying to recreate & perfect the recipe at home, but I haven't quite gotten there yet. What I have gotten is quite a craving for Thai food, which is why I made this "cure all ills" soup on New Years Day. {Just for the record, the husband was the one who needed some ills cured after celebrating NYE into the wee hours of the morning.} ;)

I didn't feel like doing any labor intensive cooking after our exhausting morning of laying around on the beach {it's a hard life,  I know.}, and we were both in the mood for something soothing and warm. {Even though it was 75 degrees out. It's winter in our heads. Whatev.}

Like chicken noodle soup, this Thai Inspired Noodle Soup is a bowl of comfort with an Asian twist. The ginger and sesame oil come through to give it an exotic flavor, and the light coconut milk gives it a silky richness without being unhealthy. We made ours with just veggies, but shrimp would make a great addition if you're looking for some protein.

Now that the New Year has officially begun... it's time to detox. Why not do it deliciously?

Thai Inspired Noodle Soup

1 tablespoon olive oil
1/2 a small white onion, sliced into 1/4 inch pieces
1/2 cup baby carrots, cut lengthwise or into matchsticks
Pinch of salt
1 large or 2 small zucchini, cut into 1 inch logs
1/2 teaspoon freshly grated ginger
2 cloves of garlic, grated
3/4 {10 oz.} bag of spinach
1 teaspoon dark sesame oil
1/2 can of coconut milk {"lite" for less fat & calories}
3 cups reduced sodium chicken or vegetable broth
1/2 a box of brown rice noodles
Optional: Chopped cilantro for garnish


1. In a medium pot over medium-high heat, add olive oil. Add onion slices and carrots, sprinkle with a pinch of salt, and saute until starting to become tender, about 5-7 minutes.

2. Add zucchini and cook for about 3-4 minutes until beginning to soften and brown in parts. Add grated ginger and garlic, and cook for about a minute, stirring often.

3. Add teaspoon of sesame oil, and stir. Pour in coconut milk, scraping the bottom of the pan to pull up any brown bits. Stir in chicken or vegetable broth. Cover and bring to a boil.

4. Add spinach and cook until it begins to wilt down. Add brown rice noodles to boiling liquid and stir. Reduce heat to medium and simmer until noodles are firm but tender, about 5-7 minutes.

5. Ladle into bowls and garnish with chopped fresh cilantro, if desired. Serve hot.