Butternut Squash and Prawn Curry with Noodles

A fragrant Thai-style prawn and squash curry served over noodles with crispy garlic, shallot, and chilli garnish.

Seafood Noodles Dairy Free Spicy Curry Prawns

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

49.6g

per serving

198.5 g total

Fat

48.2g

per serving

192.8 g total

Protein

19.6g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Palm Sugar

CondimentsSauces

Red Curry Paste

ready-made from a jar

0.5

tbsp

Fish Sauce

nam pla

tbsp

Lime Pickle

from a jar

Dairy

Coconut Cream

GrainsCereals

250

Egg Noodles

pre-cooked

Liquids

400

Coconut Milk

1 can

NutsSeeds

stick

Lemongrass

crushed

Garlic

thinly sliced

bunch

Coriander

leaves only, small bunch

bunch

Basil

leaves only, small bunch

OilsFats

Vegetable Oil

for frying paste

Vegetable Oil

for garnish

Seafood

250

King Prawns

raw, peeled and de-veined

Vegetables

piece

Butternut Squash

peeled, seeds removed, cut into large chunks

piece

Sweet Potato

peeled, cut into large chunks

Red Chilli

thinly sliced

Shallot

thinly sliced

Beansprout

picked and washed

Method

Serve curry over noodles topped with bean sprouts, herbs, and crispy garnishes.

Drain chillies and repeat the frying process for garlic and shallots.

Fry red curry paste in 75ml oil for two minutes until fragrant.

Add palm sugar and cook for 5 minutes until sticky.

Stir in squash and sweet potato for 3 minutes.

Add coconut milk, coconut cream, fish sauce, and lemongrass, then simmer for 30 minutes.

Stir in lime pickle and prawns, cooking for 3 minutes until pink.

Slowly fry chillies in 55ml oil until moisture evaporates and they caramelise.