This is my favorite recipe in a long time!! If you’re in the mood for Thai but don’t want to break the calorie bank, try this twist on the traditional Thai curry noodles. I used @PinchOfYum’s recipe for the sauce (with a few variations to reduce the sugar), and I swapped out the noodles for spaghetti squash. Depending on the serving size, this dish is only 300-400 calories per serving! These noodles last a while in the fridge as well, they hold their form well! #paleo #pescatarian #glutenfree #vegan
Start by making the spaghetti squash. Preheat your oven to 350 degrees. Cut the spaghetti squash down the middle lengthwise. (Super helpful video on an easy way to cut your spaghetti squash here: https://www.youtube.com/watch?v=hOhJQ-Z0MzQ).
Line a baking sheet with parchment paper or aluminum foil, and bake the spaghetti squash (cut side down) in your oven for 45 minutes. Start making your sauce (below)!
Once out of the oven, let it cool enough to handle, scoop out the seeds with a spoon. Then using a fork, shred the squash all the way down to the skin. Set aside in a bowl.
THAI CURRY SAUCE:
For the sauce:
- 1 tablespoon oil
- 2 shallots
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 14-ounce can regular coconut milk (full fat for the best flavor)
- ½ cup reduced sodium chicken or veggie broth
- 2 tablespoons sugar
- 1 tablespoon hot chili paste (sambal oelek)
- 2 tablespoons fish sauce (omit for vegan)
- 2 tablespoons soy sauce
For the veggies:
- 1 tablespoon oil
- half an onion, chopped
- 1 cup chopped broccoli florets
- 1 cup shredded carrots
- 1 cup chopped asparagus
- 1 cup chopped purple cabbage
- sesame seeds or crushed peanuts for topping
- limes for serving
- a handful of fresh basil for serving
Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly.
Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the spaghetti squash noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined. Serve on top of the purple cabbage, topped with sesame seeds or crushed peanuts and a squeeze of lime or chopped basil leaves if you want. You can also serve with grilled shrimp like I did for this photo.
Serves 4-6 people.
As always, photo by http://www.kyleespeletaphotography.com