1 large spaghetti squash, cooked and separated into strands
1 chicken breast, cooked and cubed
250 ml (1 cup) cooked shrimp
250 ml (1 cup) unsalted coconut milk
1 bunch of fresh basil, washed and dried in a salad spinner
Heat butter in a large sauté pan. Add green curry paste and ginger. Heat to develop aromas. Add squash and brown for 5 minutes over high heat. Add chicken, shrimp and coconut milk. Cook uncovered for 7 minutes. Stir; add basil leaves keeping a few stems for garnish. Serve.