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Butternut squash and prawn curry with noodles
Fruit and vegetables
1 medium
butternut squash
, peeled, seeds removed, cut into large chunks
1 large
sweet potato
, peeled, cut into large chunks
2 sticks
lemongrass
, bruised
50g/1¾oz red
chilli
, thinly sliced
50g/1¾oz
garlic
, thinly sliced
50g/1¾oz
shallots
, thinly sliced
50g/1¾oz
beansprouts
, picked and washed
small bunch
coriander
, leaves only
small bunch of
basil
, leaves only
Tins, packets and jars
50g/1¾oz ready-made red
curry paste
from a jar
1 x 400ml/14fl oz tin
coconut milk
90ml/6 tbsp
coconut cream
1 tbsp
lime pickle
from a jar (available from supermarkets and Asian supermarkets)
250g/9oz egg
noodles
, cooked according to packet instructions
Cooking ingredients
75ml/2½fl oz
vegetable oil
½ tbsp
fish sauce
(nam pla)
55ml/2fl oz
vegetable oil
Meat, fish and poultry
250g/9oz raw king
prawns
, peeled and de-veined
Other
1 tbsp
palm sugar
or brown sugar (available from Asian supermarkets)
Back to recipe
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