Chicken Coconut Curry Noodle Bowl
My car is doomed. Legit doomed. The latte incident almost 2 weeks ago has ruined my car. I went in, spent $50 getting it detailed, I’ve been keeping it excessively clean (meaning I don’t leave behind the stems of my half eaten figs in the cup holders- I’m so gross) and how does it repay me? Smelling like child vomit. Ok, that’s kind of untrue. It just smells like rotten milk, which is often what children smell like. And it won’t go away. Especially since it’s been around 70 degrees in Colorado every day (oh f*ck yeah!!) my car is warm with milk-gone-bad smell wreaking havoc. So I bought Febreez. That sh*t doesn’t work. It makes me cough and then smells like Febreez milk. I’m mad. With my ’97 Civic that smells like a day care center, I am bound to literally NEVER go on a date. My car has doomed my dating life.
Speaking of day care centers and smelly children, this commercial is ABSOLUTELY one of the most inappropriate commercials I have EVER seen. Every time I see it on tv, I feel sick to my stomach. It’s just not ok. Luv’s marketing geniuses…what in the hell were you thinking?
I leave for L.A. soon!! It has been 80 degrees out there the past few days. Yep. Gorgeous. That means beach time (ew, swimsuits), time on the pier, time at CrossFit South Bay annnnnnnnnd eating on the patio at many restaurants! I’m gonna just video the sh*t out of things! Like everything I eat, the CrossFit Open WOD 12.3, and any weird sh*t Sergio and his friends do in public. I’m gonna be so annoying with my camcorder. Tourist style. Fanny pack is a must. And a visor. Is that how you spell it? I should ask my mom. She rocks those things. She’s such a BA.
Stop sh*tting yourself from this ingredient list. It’s really not as complicated as it looks. It you want a good tasting curry soup, seasonings are everything. So suck it. It’s worth it. It’s delicious.
Thanks for the recipe idea James!Print
Chicken Coconut Curry Noodle Bowl
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 medium spaghetti squash
- 1lb chicken, chopped into 1 inch cubes
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 3–4 cups of spinach or kale (I used kale)
- 1 (14oz) can coconut milk
- 2 cups vegetable broth (no sugar added)
- 2 tablespoons almond butter (optional)
- 2 tablespoons Coconut Cream Concentrate (optional-it makes an even creamier curry)
- 2 garlic cloves, minced
- 1 tablespoon Coconut Aminos
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 3 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon garam marsala
- 1/2 teaspoon ginger
- 1/8 teaspoon ground cloves
- salt and pepper to taste
- 2 tablespoons Gold Label Virgin Coconut Oil
- 2 limes, sliced
- cilantro, to garnish
- green onions, to garnish
- Preheat your oven to 425 degrees.
- Cut your spaghetti squash in half, lengthwise, removed seeds and excess threads, place open side down on a cookie sheet and bake for 20-25 minutes or until spaghetti squash gives a bit when you poke it.
- While spaghetti squash cooks, pull out a large soup pot or saucepan, place over medium heat and add your coconut oil.
- Add your garlic, once it becomes fragrant, add your onion and bell pepper.
- Let that cook down for about 5 minutes until the veggies become slightly soft.
- Then add your diced chicken and cook for around 8 minutes until no pink is visible on chicken. (you will be cooking it longer so don’t worry if it’s not fully cooked)
- Add your coconut milk, vegetable broth, spinach or kale, coconut aminos, sesame oil, fish sauce and all spices. Mix to incorporate.
- Cover and let cook for around 5 minutes or until kale/spinach is wilted and flavors are deliciously mixed together.
- When your spaghetti squash is done cooking, use a fork to remove all the thread.
- Place threads in a large bowl, pour your coconut curry soup over the “noodles” then squeeze some lime juice on top and garnish with a bit of cilantro and green onions!
Oh, Hi! I’m Juli.
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