Squash And Noodles With Coconut Lime And Coriander Recipe

Ingredients

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

Preparation

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.