Thai curry squash & coconut noodle bowls
Serves 2
Easy
Prep:
Cook:
Make this squash noodle bowl for two using your favourite noodles. Swap the fish sauce for a pinch of salt to keep it vegetarian, if you prefer
Skip to ingredients
Units:
- 400g butternut squash
- 2 tsp olive oil
- 2 tbsp Thai red curry pasteplus 2 tsp
- 1 shallotor small red onion
- 400g can coconut milk
- 1 lime
- few dashes of fish sauce(optional)
- 100g mangetout(see tip)
- 1 red chillisliced (optional)
- 2 packs of cooked noodles(udon, egg or rice)
- small handful of coriander
Nutrition: per serving
- kcal668
- fat42g
- saturates30g
- carbs55g
- sugars16g
- fibre9g
- protein12g
- salt1.11g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 or the air fryer to 180C. Peel and cube the squash. Whisk the oil with the 2 tsp curry paste, then drizzle this over the squash. Season and roast for 20-25 mins, tossing halfway through, until tender.
step 2
Slice the shallot. Melt a spoonful of coconut solids from the can of coconut milk in a saucepan over a medium heat and fry the shallot along with 2 tbsp curry paste for 1 min until fragrant. Add the coconut milk and bring to a simmer. Cook for 10 mins until slightly reduced, then season with the juice of half the lime and the fish sauce, if using (or a pinch of salt, if not).
step 3
Finely slice the mangetout and chilli, if using. Refresh the noodles in boiling salted water for 1 min, then divide between two bowls. Pour over the coconut broth, then spoon over the squash, mangetout and chilli (if using). Squeeze over more lime juice, then scatter over the coriander and serve.
