Red Thai curry

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.