Heat the oil in a wok or your largest
wide-based pan. Add the curry paste and
fry for 2 mins. Add the palm sugar and
cook for 4 mins until sticky and fragrant.
This makes the sauce richer and sweeter.
Add the squash and lemongrass (by
keeping the sticks whole, you can take
them out easily at the end). Stir well
and cook for 2-3 mins, then pour in the
coconut milk with the lime pickle. Bring
to the boil and simmer for 20-30 mins
over a medium heat until the squash
is tender but not mushy.
When the squash is nearly ready, cook
the pasta, then drain well. Pour half the
sauce into a big bowl, then add the
pasta. Mix well with tongs, then add
the remaining sauce before scattering
with coriander leaves to finish.