Butternut Squash and Noodles With Coconut, Lime and Cilantro Sau |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This lovely and satisfying main course uses light coconut milk, Thai red curry paste, and jalapeño chili for lots of flavor and spice. From Bon Appétit | May 1998. Ingredients:
1 tablespoon olive oil |
1 1/2 cups chopped onions |
2 lbs butternut squash, peeled, seeded, cut into 1/2 inch pieces (about 4 1/2 cups) |
1 cup canned vegetable broth |
1 1/2 tablespoons minced seeded jalapenos |
1 tablespoon minced garlic |
1 cup coconut milk |
2 tablespoons fresh lime juice |
1 teaspoon thai red curry paste |
12 ounces dried udon noodles (oriental-style spaghetti) or 12 ounces linguine |
1/2 cup chopped fresh cilantro |
Directions:
1. Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.
2. Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.
|
|