20 Minutes Thai Red Curry Spaghetti Squash Bowls

20 Minutes Thai Red Curry Spaghetti Squash Bowls could be just the gluten free and dairy free recipe you've been looking for. One serving contains 535 calories, 32g of protein, and 20g of fat. For $5.92 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 2. It is brought to you by Country Cleaver. Head to the store and pick up fresh basil, olive oil, light coconut milk, and a few other things to make it today. 75 people found this recipe to be tasty and satisfying. It works well as a pricey main course. From preparation to the plate, this recipe takes around 20 minutes. A couple people really liked this Indian dish. With a spoonacular score of 93%, this dish is great. Similar recipes include Thai Red Curry Squash, Thai Butternut Squash Red Curry, and Red Curry Squash with Thai Basil.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 20 minutes



2 cup Green Snap Peas or Thinly Sliced Bamboo Shoots

1 Chicken Breast, thinly sliced

1 cup Chicken Broth

2 tsp Cornstarch

½ cup Fresh Basil, chopped

1 Green Onion, chopped

1 can Light Coconut Milk

Lime Juice for garnish

1 TBsp Olive oil

1 Onion, Sliced in ½" strips

1 Red Bell Pepper, seeded and thinly sliced

Salt and Pepper to taste

1 Spaghetti Squash, halved and seeded

1 Tbsp Red Curry Paste, more or less if desired


plastic wrap

baking pan




Cooking instruction summary:

Place the spaghetti squash in a microwave safe baking dish, cut side down, and add 3 Tbsp water to the dish. Cover dish with plastic wrap, venting slightly, and microwave to steam for 13 minutes, or until fork tender. It may take longer depending on your microwave, so check and continue cooking if necessary. While the squash is cooking, in a large non-stick skillet over medium-high heat, heat up olive oil. Salt and pepper the thinly sliced chicken breast. Once oil is shiny, place into the pan and cook quickly allowing the chicken to brown on all sides. Once finished, set aside on plate. In the same pan, add in vegetables (except basil) and cook until softened over medium-high heat, stir frequently. When softened but still crisp, set aside on same plate as the chicken. While pan is hot, add in curry paste, and whisk in chicken broth, coconut milk, and corn starch. When the mixture begins to simmer and thicken, add in chicken and vegetables and basil. Reduce the heat and allow to simmer until the squash is done in the microwave. When squash is done, invert the squash bowls, fill with red chicken curry and devour.

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