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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
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
30
minutes
Serves
4
people
Dietary
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

Method

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