BUTTERNUT SQUASH RED CURRY LAKSA

• porsi: 4

Bahan-bahan

1 buttemut squash, peeled, halved, deseeded and chopped into chunks

1 tbsp olive oil

Salt and black pepper

Pinch of dried chilli flakes

1 tbsp coconut oil

2 tbsp red curry paste

Juice of I lime

2 x 400g tins of coconut milk

300ml vegetable stock

200g rice noodles

To serve:

Large handful of fresh coriander, roughly chopped

1 red chilli, deseeded and sliced (optional)

Lime wedges, for squeezing

Petunjuk

1 Preheat the oven to 200°C/180°C fan/gas mark 6. Place the squash pieces on a baking tray. Drizzle with olive oil, season with salt and black pepper and roast for 30 minutes.

2 Meanwhile, heat a wok or large pan over a medium-high heat and add the coconut oil. Add the curry paste and stir for one minute, then add the coconut milk and stock.

3 Turn the heat down and simmer for 15 minutes. Add lime juice and/or a pinch of brown sugar to taste.

4 Add the rice noodles and simmer for 3-4 minutes until softened.

5 To serve, divide the roasted squash amongst four bowls. Pour over the laksa and top with fresh coriander and sliced chillies, if desired. Serve with extra lime wedges, for squeezing.