Kerala Coconut Noodles with Green Beans & Butternut Squash

Recipe created by Chef Anita Jaisinghani of Pondicheri

Kerala Coconut Noodles with Green Beans & Butternut Squash
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Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Kerala Coconut Noodles with Green Beans & Butternut Squash
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 entree servings or 8 side servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: entree servings or 8 side servings
Units:
Instructions
Prepare the Noodles
  1. Place a saucepot of water over high heat. Add the salt. Bring the water to a boil. Turn off the heat.
  2. Gently drop the rice noodles into the water.
  3. Let the noodles absorb (soak up) the water for about 5 to 8 minutes.
  4. Strain noodles over a bowl in the sink.
Dish Preparation
  1. Prepare your mise en place.
  2. Place a large non-stick saute pan on medium heat. Spray the pan with cooking spray.
  3. Add the garlic, onions and ginger to the pan. Cook for 30 seconds until fragrant.
  4. Stir in the green curry paste. Cook 30 seconds.
  5. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
  6. Add the carrots. Cook for 2 minutes
  7. Add in the coconut milk, green beans and salt. Stir well.
  8. Allow to simmer for 10-15 minutes or until the vegetables are tender.
  9. Remove pan from the heat. Add the rice noodles. Gently fold the noodles into the sauce.
  10. Garnish with cilantro, toasted peanuts and squeeze of lime. Enjoy!
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