Thai Green Curry with Butternut Squash Noodles recipe

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  • Serves 2
  • 10 mins to prepare and 15 mins to cook
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Thai Green Curry with Butternut Squash Noodles
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Customer recipe
Added 12 months ago

Inspired by the Tesco Orchard Healthy Meals programme I discovered the Butternut Squash spaghetti and thought it a genius idea to help reduce my carb intake. I simply had to find a recipe to try them out! This is an adaptation on a recipe using sweet potato spaghetti/noodles but in my opinion it works! Packed with goodness and super quick and tasty for a midweek healthy meal. Thanks to Tesco #triedforless.

Cook the onion, garlic and ginger in a saucepan with a little oil until the onion becomes translucent.

Blend in the coconut milk, curry paste, lime zest and salt to taste. Then add the peas and cashew nuts and simmer gently whilst you cook the spaghetti/noodles.

Blanch the spaghetti/noodles in boiling water for 2 minutes (maximum) drain thoroughly then add to the curry sauce. Simmer for a further 1 minute then serve garnishing with fresh coriander.

An incredibly quick meal to prepare so pre-boil and simmer water for cooking the noodles before you start making the sauce.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 pack Tesco Butternut Squash Spaghetti
  • 1/2 white onion
  • 2 cloves of garlic, finely chopped
  • 1/2 tbsp Fresh ginger, finely chopped
  • 1/2 cup coconut milk
  • 1/2 tbsp Thai green curry paste
  • 3/4 cup Peas (frozen are fine)
  • 24 cashew nuts (unsalted)
  • pinch salt
  • zest 1 small lime
  • garnish fresh coriander
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