Butternut Squash And Noodles With Coconut Lime And Cilantro Sau Recipes

BUTTERNUT SQUASH AND NOODLES WITH COCONUT, LIME AND CILANTRO SAU

Butternut Squash and Noodles With Coconut, Lime and Cilantro Sau image

This lovely and satisfying main course uses light coconut milk, Thai red curry paste, and jalapeño chili for lots of flavor and spice. From Bon Appétit | May 1998.

Provided by By The Lake

Categories Vietnamese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions
2 lbs butternut squash, peeled, seeded, cut into 1/2 inch pieces (about 4 1/2 cups)
1 cup canned vegetable broth
1 1/2 tablespoons minced seeded jalapenos
1 tablespoon minced garlic
1 cup coconut milk
2 tablespoons fresh lime juice
1 teaspoon Thai red curry paste
12 ounces dried udon noodles (oriental-style spaghetti) or 12 ounces linguine
1/2 cup chopped fresh cilantro

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.

Nutrition Facts : Calories 406.6, Fat 11.7, SaturatedFat 8.2, Sodium 1081.7, Carbohydrate 69.1, Fiber 7.3, Sugar 8.2, Protein 9.8

BUTTERNUT SQUASH AND NOODLES WITH COCONUT, LIME AND CILANTRO SAUCE

Butternut Squash and Noodles with Coconut, Lime and Cilantro Sauce image

Categories Pasta Sauté Low Fat Vegetarian Lime Coconut Butternut Squash Fall Cilantro Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions
2 pounds butternut squash, peeled, seeded, cut into 1/2- to 3/4-inch pieces (about 4 1/2 cups)
1 cup canned vegetable broth
1 1/2 tablespoons minced seeded jalapeño chili
1 tablespoon minced garlic
1 cup canned light unsweetened coconut milk*
2 tablespoons fresh lime juice
1 teaspoon Thai red curry paste*
12 ounces dried futonaga udon noodles (oriental-style spaghetti)* or linguine
1/2 cup chopped fresh cilantro
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add squash; sauté 4 minutes. Add broth, jalapeño and garlic; bring to boil. Cover; cook until squash is almost tender, about 5 minutes. Stir in coconut milk, lime juice and curry paste. Simmer uncovered until squash is tender and liquid is slightly reduced, about 4 minutes. Season to taste with salt.
Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Return to pot. Add squash mixture and cilantro to noodles; toss to blend. Serve.

MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO

Mussels Steamed in Coconut Milk, Lime and Cilantro image

Make and share this Mussels Steamed in Coconut Milk, Lime and Cilantro recipe from Food.com.

Provided by English_Rose

Categories Mussels

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 large onion, chopped
5 -6 garlic cloves, crushed
2 red chili peppers, deseeded and chopped
2 (14 ounce) can coconut milk
4 tablespoons fish sauce
2 limes, juice only
3 tablespoons cilantro, chopped
4 1/2 lbs mussels, scrubbed

Steps:

Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
Serve the mussels in their shells with the broth and some garlic bread.

Nutrition Facts : Calories 1634.4, Fat 60.6, SaturatedFat 45.7, Cholesterol 191, Sodium 3941.5, Carbohydrate 186.8, Fiber 3.2, Sugar 147.7, Protein 87.4

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