Bring a pot of water to a boil and prepare an ice water bath. Blanch the squash in the boiling water for 2 minutes, then transfer to the ice water bath to stop the cooking process. Drain and set aside.
Bring a large pot of water to a boil and season with salt.
Meanwhile, heat the olive oil in a large high-sided skillet over medium heat. Add the curry laksa paste and cook until the oil separates from the paste, about 3 minutes. Add the blanched butternut squash, ground nuts and zucchini and stir. Slowly stir in the coconut milk and chicken stock and bring to a simmer. Add the chicken and continue to simmer until the chicken is cooked, 8 to 10 minutes.
While the curry is simmering, cook the fettuccine in the salted boiling water until just al dente according to the package directions. Drain the fettuccine.
To serve, divide the fettuccine among serving bowls. Top with the chicken and vegetables, and pour the sauce over the fettuccine. Garnish each bowl with lime wedges and a dash of sambal oelek.
Recipe courtesy of Christina Arokiasamy