Oh my goodness – this was delicious! I had chicken and a spaghetti squash for a recipe I use often, but wasn’t quite in the mood for that recipe. It is no secret that I love my Crock-Pot(s). So in researching I combined a couple of recipes and tried this awesome recipe. I highly recommend it if you want to put a healthy spin on red Thai curry.
Crock-Pot Red Thai Curry Chicken with Spaghetti Squash
- 1 can low-fat coconut milk, at room temperature
- 1 regular spaghetti squash
- 1 tbsp minced garlic
- 1 pound of chicken breasts
- 6-11 oz Red Thai Curry sauce (depending on level of spiciness)
- 1 cup frozen broccoli
- 1/2 cup snow peas chopped into bite size
- 1/2 cup frozen spinach
- 1 tsp fresh ginger chopped
- 1/4 cup diced sweet onion
With a serrated knife (seriously this makes cutting so much easier), cut spaghetti squash in half the short way. Poke 10-12 holes on top of each half of spaghetti squash and scoop out seeds. In the bottom of the Crock-Pot, place coconut milk, garlic, ginger, and half of the red Thai curry sauce. Place chicken on top of sauce, then place the spaghetti squash with open side down (as pictured below).
While chicken and squash are cooling, add diced vegetables to the sauce and stir.
When the squash is cool enough to handle, scoop out the strings and add them to the Crock-Pot. Dice the chicken into bite-sized cubes and add them into the Crock-Pot as well. Cook for one more hour on low.
Test for spiciness and add more red Thai curry as needed.
ENJOY! This was delicious, healthy, and great for multiple meals.