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Thai noodles with squash
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1 tbsp Thai green curry paste
400ml can essential Waitrose Reduced Fat Coconut Milk
2 tsp Thai fish sauce
Juice of 1 essential Waitrose Lime
500g frozen essential Waitrose Butternut Squash
2 carrots, grated
1 bunch essential Waitrose Salad Onions, sliced
300g pack essential Waitrose Rice Noodles
1. Fry the curry paste in a frying pan for 30 seconds then add the coconut milk, fish sauce, lime juice and squash. Cover and simmer for 10 minutes.
2. Add the carrots, salad onions and noodles and cook for 1-2 minutes. Season to taste.
Typical values per serving:
This recipe was first published in September 2014.