I’ve made my fair share of curries, but this one — PaleOMG’s Chicken Coconut Curry Noodle Bowl — really stands out. I think it must be the addition of coconut cream concentrate (something I’d never heard of, let alone cooked with, before I found her recipe and purchased the ingredient from Amazon).

I used the CrockPot method of cooking my spaghetti squash rather than roasting it in the oven. The oven method tastes better, but this is ready as soon as I get home from work, it saves me from having to turn on the oven, and it’s super quick and easy to scoop out of the shell.

Changes I made to the curry recipe: 1) Didn’t use any of the recommended garnishes (chives, green onions, limes); 2) Left out the sesame oil (I don’t have any); 3) Used an entire 10-ounce package of defrosted pre-chopped frozen spinach rather than fresh.

So, so good.