Ingredients
1/2 cooked spaghetti squash
Sauce
1 pound chicken, cut into medium chunks
1/2 cup snap peas, cut into large pieces
1/2 cup carrots, julienned (or cut into large chunks)
1 can coconut milk (full fat, of course!)
4 cups chicken broth or water (broth is better if you are a fan of flavor)
2 stalks lemongrass, cut into large pieces
2 tsp thai curry paste
1 tbsp fish sauce
2 tbsp Bragg’s Liquid Aminos
1 tbsp rice vinegar
1 tbsp tamarind paste
4 cloves of garlic, minced
2 shallot, diced
juice from 1 lime
thai basil (thinly sliced)
paprika (to taste)
sea salt (to taste)
pepper (to taste)
sriracha (to taste)
Preparation
1) Cook the spaghetti squash! We used 1/2 for this recipe, and the rest for the pad thai. You could make a gigantic pad thai too, and add chicken or shrimp to make it a meal. I usually poke holes in it, cook for 1hr at 400, cut it in half (it’s easier at this point), and then cook it for about 20 more minutes, or until the inside is the right consistency!
2) Make the sauce. Combine all ingredients and simmer so the shallots and garlic cook. If it’s too pasty, add more chicken stock/water. Just taste it often and add what you like! I like red curry paste, but maybe you like yellow? Do it! Why the heck not? Also, feel free to add more veggies like zucchini, potatoes, eggplant, etc.
3) Brown the chicken in coconut oil (season with salt, pepper, paprika and lime beforehand) and then add to the sauce. NOM!
4) Simmer sauce until chicken is thoroughly cooked (~ 20 min). This is the hard part because you have to wait 
5) Serve over spaghetti squash (with sriracha for extra deliciousness)!!
