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  • Writer's pictureEric LeVine



2 tablespoons coconut oil

2 stalks lemongrass chopped

2 teaspoons grated ginger

2 cloves garlic minced

2 tablespoons green curry paste

1 can full fat coconut milk

2 tablespoons coconut sugar or brown sugar

2 coconut aminos for vegan

juice of 1 lime

1 teaspoon corn starch

1 tablespoon vegetable broth or water

1/2 cup snap peas sliced

1/2 cup chickpeas

1 large spaghetti squash roasted

1/4 red onion thinly sliced

1/4 cup chopped peanuts

Small handful cilantro leaves

Zest of 1 lime plus more for garnish

Chile flakes for garnish Lime wedges for serving


1.Heat coconut oil in a large saucepan over medium heat. Add lemongrass, ginger, and garlic and cook for about 1 minute, stirring. Add curry paste and continue to cook for another minute. Add coconut milk and bring to a boil. Reduce heat to a simmer and add sugar, fish sauce, lime juice and lime zest. Cook, stirring occasionally, for 5-7 minutes.

2.Remove from heat and pour sauce through a mesh strainer into a bowl to remove solids. Pour sauce back into the pot and return to a simmer.

3.Mix together cornstarch and broth or water in a small bowl. Add mixture to the sauce as well as chickpeas and snap peas and continue to cook for 2-3 minutes, or until sauce has thickened and vegetables are warmed through. Taste sauce and adjust if necessary- if the sauce isn't salty enough, add more fish sauce; if it needs to be sweeter, add more sugar; if it needs a touch of brightness, add another squeeze of lime juice.

4.Divide spaghetti squash among plates. Top with lemongrass curry sauce and garnish with red onion, peanuts, and cilantro leaves. Serve with lime wedges on the side.

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