My brother and I saw the recipe and thought, "where's the protein?" So he told me to get some chicken. Here's my variation:
Ingredients
- 1.5 lb chicken thighs
- Salt, pepper, basil - to taste
- 1 x 14 oz can of Thai Kitchen Coconut Milk
- 1/4 cup of water (if using full fat coconut milk as suggested by Paleo Pot)
- 2 tablespoons of Thai Kitchen Red Curry Paste
- 6 garlic cloves, minced
- 2 small spaghetti squash
Spaghetti Squash
- Preheat oven to 400 degrees
- Cut spaghetti squash in half, lengthwise - scoop out guts
- Line a baking try with foil, add 1/4 cup of water, spray spaghetti squash with coconut oil
- Bake spaghetti squash for 40 minutes
- While that's baking, rinse and trim fat of chicken thighs -- then cube them
- Season cubed chicken to taste
- Add some coconut oil, pan fry that poultry
- While that's going, your sauce... Shake the coconut milk can really well
- Open that bad boy and pour into bowl, add water if using full fat, add your paste ... mix dat
- Once the paste, water and coconut milk are mixed well, add your minced garlic
- When the squash is done baking, let cool for about 15 minutes and scrape out the "noodles"
- While the squash is cooling, add sauce to chicken, stir and let simmer for 15-20 minutes
- Mix in spaghetti squash in the chicken and sauce
- BOOM
