1 Tbsp salt, kosher, coarse
1 medium shallot, chopped
garlic clove, minced
1/2  fresh ginger root, peeled, minced
1 Tbsp red curry paste
1 tsp curry powder
1 tsp jalapeño pepper, seeded and chopped
15 ozs coconut milk
2 cups shredded cooked chicken
1/2 cup chopped fresh cilantro leaves
1/4 cup dry roasted cashews, chopped
2 Tbsps unsweetened shredded coconut
10 oz Ronzoni® Gluten Free with Cauliflower, Rice Flour and Fava Beans Spaghetti

Cooking Directions:

Bring a large pot of salted water to a boil.

Heat the oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook, stirring, until fragrant, about 1 minute. Add the curry paste and curry powder and cook, stirring, 1 minute. Add the jalapeno and the coconut milk and 1/2 cup water and stir to combine. Simmer until slightly thickened, about 5 minutes. Add the chicken and warm through. Take off the heat and keep warm, covered.

Cook the cauliflower spaghetti according to package directions. Add the pasta and cilantro to the saucepan with the sauce and toss to coat. Serve in bowls topped with chopped cashews and coconut.