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Categories:
olive oil onions butternut squash vegetable broth seeded jalapenos garlic coconut milk lime juice Red Curry udon noodles fresh cilantro
Viewed: 63 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 1 12 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 12 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
- 12 cup chopped fresh cilantro
Method
- Heat oil in large nonstick skillet over medium-high heat.
- Add onions; saute until golden, about 5 minutes.
- Add squash; saute 4 minutes.
- Add broth, jalapeno 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.
- 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.
