Thai Red Curry with Chicken

This is an old favorite of mine, but now with The Whole30 twist. It came out a little soupy, but with the squash "noodles" it was perfect!

Squash "Noodles":

Spaghetti Squash

Olive Oil

Salt

-Preheat oven to 425°. 

-Cut squash in half length-wise and scoop out the seeds. 

-Coat with olive oil and sprinkle with salt. 

-Place on a foil lined baking sheet and bake for 20 minutes. 

-Wrap tightly with foil and bake another 30 minutes. 

-Scoop out insides and separate squash into noodles. 

Curry Sauce:

Coconut Milk

Chicken Broth

Coconut Oil

Freshly Pressed Garlic

Red Curry Paste

Salt

Red Cayenne Pepper

-Add milk and broth to a saucepan at medium heat. 

-In a frying pan, melt a couple tablespoons of coconut oil. Add garlic and curry paste (I always end up using more than they recommend to get a strong curry flavor- a couple of tablespoons worth). Allow curry paste to become aromatic and add salt and cayenne pepper to taste. 

-Add oil mixture to the saucepan and whisk. Allow to thicken slightly (it won't get super thick w/o another agent such as xanthan gum, but I like it on the thin side). 

Chicken and Veggies:

Chicken Breast Tenders

Coconut Oil

Salt

Broccoli Florets 

Carrot "Straws"

Diced Red Pepper

Diced Green Onions

Bamboo Shoots

-Cook chicken in oil until done and add salt to taste. Cut chicken into strips and set aside

-Microwave broccoli until bright green. 

-Add other vegetables to pan and flip often. Cook vegetables for a few minutes and remove from heat before they get soft. Flash fry broccoli until coated with oil. 

-Spoon "noodles" onto a plate/bowl. 

-Cover with veggies. 

-Add chicken breast. 

-Ladle curry sauce on top.