If you really want to make a friend, go to someone’s house and eat with him…the people who give you their food give you their heart … Check This Amazing Recipe: Butternut squash and prawn curry with noodles
How to Make Butternut squash and prawn curry with noodles
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 4
Ingredients
- 75ml/2½fl oz vegetable oil
- 50g/1¾oz ready-made red curry paste
- 1 tbsp palm sugar
- 1 medium butternut squash
- 1 large sweet potato
- 1 x 400ml/14fl oz tin coconut milk
- 90ml/6 tbsp coconut cream
- ½ tbsp fish sauce
- 2 sticks lemongrass
- 1 tbsp lime pickle
- 250g/9oz raw king prawns
- 250g/9oz egg noodles
For the garnish
- 55ml/2fl oz vegetable oil
- 50g/1¾oz red chilli
- 50g/1¾oz garlic
- 50g/1¾oz shallots
To serve
- 50g/1¾oz beansprouts
- small bunch coriander
- small bunch of basil
Method
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Heat the oil in a wok over a medium heat and fry the red curry paste for two minutes, until fragrant. Add the palm sugar and cook for 4–5 minutes until the mixture is sticky.
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Stir in the squash and sweet potato and cook for 2–3 minutes.
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Add the coconut milk, coconut cream, fish sauce and the lemongrass and bring to the boil. Reduce the heat to simmer for 20–30 minutes, or until the squash and potato are tender but not mushy. Add the lime pickle and king prawns and cook for 2–3 minutes, until the prawns are pink and cooked through.
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For the garnish, heat the oil in a wok over a low heat. Add the sliced chilli and cook slowly until all of the moisture from the chillies has evaporated (at which point the oil will stop bubbling), then turn up the heat slightly, so the chillies caramelise and crisp up. Remove the chilli slices with a slotted spoon and drain on kitchen paper. Repeat this cooking process with the sliced garlic and the shallots.
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To serve, divide the noodles among four shallow bowls. Top with several spoonfuls of the curry, then sprinkle each bowl with a little of the bean shoots, coriander leaves and basil leaves. Garnish with a pinch of each of the crisp fried chillies, garlic and shallots.
