Ingredients:
- 1 heaped tbsp red Thai curry paste
- 1 large butternut squash
- 1 pack chestnut mushrooms
- 2 tins coconut cream
- 10 or so cherry tomatoes
- 3 spring onions
- 2 bags fresh egg noodles or jasmine rice (75g/person)
Method:
- Peel, clean and then chop the butternut squash into large chunks.
- Place in a pan of water and par boil. This should only take about 5 mins.
- Drain the squash and leave it aside in the colander.
- Using the same pan add the curry paste and the coconut cream and stir well to combine.
- Add the squash to the coconut milk. Simmer on a low heat whilst you slice the mushrooms and spring onions.
- Once chopped, add the mushrooms to the pan. Leave to simmer until the mushrooms have almost cooked.
- Whilst the mushrooms are cooking add the noodles to a lightly oiled frying pan or wok & cook through.
- Add the tomatoes and spring onions and simmer gently for just a couple of minutes until the tomato skins start to burst.
- Serve the noodles into bowls and then serve the curry on top.
