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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.

SeafoodNoodlesDairy FreeSpicyCurryPrawns

Estimated Nutrition

Per Serving Total
Calories 710.1 kcals 2840.4 kcals
Carbohydrates 49.6 grams 198.5 grams
Fat 48.2 grams 192.8 grams
Protein 19.6 grams 78.4 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
15
g
Palm Sugar
CondimentsSauces
50
g
Red Curry Paste
ready-made from a jar
0.5
tbsp
Fish Sauce
nam pla
1
tbsp
Lime Pickle
from a jar
Dairy
90
ml
Coconut Cream
GrainsCereals
250
g
Egg Noodles
pre-cooked
Liquids
400
ml
Coconut Milk
1 can
NutsSeeds
2
stick
Lemongrass
crushed
50
g
Garlic
thinly sliced
1
bunch
Coriander
leaves only, small bunch
1
bunch
Basil
leaves only, small bunch
OilsFats
75
ml
Vegetable Oil
for frying paste
55
ml
Vegetable Oil
for garnish
Seafood
250
g
King Prawns
raw, peeled and de-veined
Vegetables
1
piece
Butternut Squash
peeled, seeds removed, cut into large chunks
1
piece
Sweet Potato
peeled, cut into large chunks
50
g
Red Chilli
thinly sliced
50
g
Shallots
thinly sliced
50
g
Bean Sprouts
picked and washed

Steps

  • 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.
  • Drain chillies and repeat the frying process for garlic and shallots.
  • Serve curry over noodles topped with bean sprouts, herbs, and crispy garnishes.