There is a hole in my heart that only spicy can fill.
And when you combine it with creamy gooey coconut milk, I can’t help but believe in soul mates/true love/Hallmark cards that cost $5.99
We came home from a short stay in wine country on Sunday and as we navigated our way through the car-clogged 101 South, I guess we were still riding that dreamy weekend-getaway-wave. It became evident that going out with a bang and stopping at a highly acclaimed hole-in-the-wall Thai place off Sunset Blvd was a necessity.
This isn’t just any Thai place–this restaurant understands an obsession with super hot food and caters to all of your fire-breathing desires with tender love and care. Their menu has over 300 dishes (hats off to them chefs sweatin’ in the back) and gives you ample warning for a particularly hot one. My face when the waiter tells me a dish is going to be spicy:
UMM. Abort eye roll in this case, I repeat, ABORT EYE ROLL. We each put like 5 full spoonfuls of “Hot Southern Curry” into our mouths and had to ask for the rest to go so we could limp home and slurp at our own discretion while crying tears of failure into the bowl.
When we got home, we ended up
not even eating the rest just drinking wine.
A win in my book. This dish is not as spicy at the above paragraph, pinky promise. But it’s got a gnarly kick- so be warned. Spaghetti squash is an excellent stand-in for spaghetti when you want some veggie-noodles but are lacking the proper equipment (ie. spiralizer). After roasting, its long fibrous strands are coaxed out easily with a sharp fork, falling into little piles of yellow squishy, slightly sweet bliss. This versatile veg has a ridiculous amount of Vitamins A and C that research suggests may reduce oxidative damage to your cells. And don’t skimp on the fat in the coconut….FUN FACT: pairing it with a fat such as coconut milk can actually help your bod absorb more of the vitamin A, as this vitamin is fat-soluble. Pair it with fresh grated anti-inflammatory-promoting ginger along with rich salty soy sauce…and this dish delivers a flavor punch TO THA MOUTH. Bonus: it’s pretty f*cking beautiful, so serve it up with plenty o’ dat chef pride.
Thai Curry Stuffed Spaghetti Squash
Makes 4-6 servings
- 1 large spaghetti squash
- 2 T extra-virgin olive oil
- sea salt and pepper, to taste (for squash)
- 2 tablespoons coconut oil
- 1/2 red onion, sliced thinly
- 3-4 cloves garlic, minced
- 1 1/2″ piece fresh ginger, grated
- 3 eggplants, Chinese or Japanese, sliced into 1/4″ thick rounds
- 1/4 cup low-sodium tamari or soy sauce
- 1/2 cup full-fat canned coconut milk
- 1 1/2 T chili paste, I dig this kind: Huey Fong Sambal Oelek
- 2 Thai chiles (because you should want to burn yourself 🙂
- 1/2 tsp black pepper
- small handful fresh cilantro, chopped, for garnish
- sesame seeds, for garnish
- 1 lime, cut in half
- You’re going to want to start cooking the squash before anything else; that sucker takes a good hour or so. Follow steps 1-3 from a previous spaghetti squash recipe here but when done, do not fork out strands into a bowl. Instead, run a fork through the flesh to create spaghetti strands but leave them inside their squash shells.
- While the squash is roastin’ and toastin’, grab a large skillet and over medium, heat 1 T of the coconut oil. Add onion, garlic, and ginger and saute for 2-3 minutes. Add the remaining 1 T of coconut oil, toss in eggplant, and cook until just tender (3-5 minutes).
- Pour in tamari/soy sauce and cook for another minute.
- Stir in coconut milk, chili paste, and Thai chiles (if using) and cook for another 4-5 minutes.
- Remove from heat and stir in pepper. Scoop eggplant coconut curry into each spaghetti squash half, garnish with cilantro and sesame seeds, and squeeze some fresh lime over the whole ‘thang. Serve. Eat. Repeat.