Butternut squash and prawn curry with noodles Archive

Name: Butternut squash and prawn curry with noodles Archive
Ingredients: 75ml/3fl oz vegetable oil; 50g/2oz ready-made red curry paste from a jar; 15g/2/3oz palm sugar (available from Asian supermarkets); 1 medium butternut squash, peeled, seeds removed, cut into large chunks; 1 sweet potato, peeled, cut into large chunks; 1 x 400ml/14 fl oz can coconut milk; 90ml/3Â½fl oz coconut cream; Â½ tbsp fish sauce (nam pla); 2 sticks lemongrass, crushed; 1 tbsp lime pickle from a jar (available from supermarkets and Asian supermarkets); 250g/9oz raw king prawns, peeled and de-veined; 250g/9oz pre-cooked Ming or egg noodles, cooked according to packet instructions; 55ml/2fl oz vegetable oil; 50g/2oz red chilli, thinly sliced; 50g/2oz garlic, thinly sliced; 50g/2oz shallots, thinly sliced; 50g/2oz bean sprouts, picked and washed; small bunch coriander, leaves only; small bunch of basil, leaves only

beebrecipes.co.uk

Butternut squash and prawn curry with noodles – quick, flavorful, and packed with aromatic spices. Perfect for a delicious weeknight meal!

View Original

Share this recipe:

Ingredients

75ml/3fl oz vegetable oil
50g/2oz ready-made red curry paste from a jar
15g/2/3oz palm sugar (available from Asian supermarkets)
1 medium butternut squash, peeled, seeds removed, cut into large chunks
1 sweet potato, peeled, cut into large chunks
1 x 400ml/14 fl oz can coconut milk
90ml/3Â½fl oz coconut cream
Â½ tbsp fish sauce (nam pla)
2 sticks lemongrass, crushed
1 tbsp lime pickle from a jar (available from supermarkets and Asian supermarkets)
250g/9oz raw king prawns, peeled and de-veined
250g/9oz pre-cooked Ming or egg noodles, cooked according to packet instructions
55ml/2fl oz vegetable oil
50g/2oz red chilli, thinly sliced
50g/2oz garlic, thinly sliced
50g/2oz shallots, thinly sliced
50g/2oz bean sprouts, picked and washed
small bunch coriander, leaves only
small bunch of basil, leaves only