Squash And Noodles With Coconut, Lime And Coriander
- 1tbs olive oil
- 750g squash, peeled, seeded and cut into 2cm cubes
- 1 bunch of spring onions, or 1 finely chopped onions
- 250ml rich vegetable stock
- 1,5tbs jalapeno chilli, seeded and minced
- 1tbs minced garlic
- 250ml unsweetened coconut milk
- 2tbs lime juice
- 1tbs Thai red curry-paste
- 350g Udon noodles or any oriental style noodle or spaghetti
- bunch chopped coriander
- Heat oil in a large pan over medium heat. Add squash, saute for 4 minutes. Add spring onions, broth, chilli and garlic, bring to boil. Cover and cook until the squash is almost tender, about 5 minutes. Stir coconut milk, lime juive and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt. Meanwhile cook noodles according to instructions on packet. Drain and return to their pot, add squash mixture and coriander to noodles, toss to blend and serve.
olive oil, onions, vegetable stock, jalapeno chilli, garlic, coconut milk, lime juice, red curry, noodles, coriander
Taken from www.epicurious.com/recipes/member/views/squash-and-noodles-with-coconut-lime-and-coriander-50026258 (may not work)