Panang Curry Noodle Bowls
Panang Curry Noodle Bowls
Ingredients for One
Ingredients for One
- 150 grams butternut pumpkin
- 80 grams broccoli
- 30 ml coconut cream
- 60 ml water
- 50 grams rice noodles
- 1 spears baby corn
- 0.25 tbsp red panang curry paste
- 0.5 tbsp peanut butter
- 1 kaffir lime leaves
- 0.25 lemon or limes
- 1 tbsp soy sauce - PANTRY ITEM
- vegetable oil - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 300 grams butternut pumpkin
- 160 grams broccoli
- 60 ml coconut cream
- 120 ml water
- 100 grams rice noodles
- 2 spears baby corn
- 0.5 tbsp red panang curry paste
- 1 tbsp peanut butter
- 2 kaffir lime leaves
- 0.5 lemon or limes
- 2 tbsp soy sauce - PANTRY ITEM
- vegetable oil - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 600 grams butternut pumpkin
- 320 grams broccoli
- 120 ml coconut cream
- 240 ml water
- 200 grams rice noodles
- 4 spears baby corn
- 1 tbsp red panang curry paste
- 2 tbsp peanut butter
- 4 kaffir lime leaves
- 1 lemon or limes
- 4 tbsp soy sauce - PANTRY ITEM
- vegetable oil - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 900 grams butternut pumpkin
- 480 grams broccoli
- 180 ml coconut cream
- 360 ml water
- 300 grams rice noodles
- 6 spears baby corn
- 1.5 tbsp red panang curry paste
- 3 tbsp peanut butter
- 6 kaffir lime leaves
- 2 lemon or limes
- 6 tbsp soy sauce - PANTRY ITEM
- vegetable oil - PANTRY ITEM
Prep:
- peel and cut butternut pumpkin into 3-4cm pieces
- wash and cut broccoli into florets and chop stems
- rinse and halve baby corn spears lengthways
- rinse and finely shred kaffir lime leaves
- rinse and cut lemon/limes into wedges
- pop a pan of water on to boil
Method:
- Stir-fry penang red curry paste in an oiled wok over a medium heat until fragrant. Stir in water, coconut milk and peanut butter. Add pumpkin. Bring to boil. Simmer for 5 to 7 minutes, or until almost tender.
- Meanwhile, add broccoli florets and chopped stems to wok with corn and half the lime leaves. Simmer for 1 to 3 minutes, or until tender. Stir in soy sauce.
- Meanwhile, cook noodles for 3-4 minutes, stirring occasionally until the balls have seperated and the noodles are tender. Drain.
- Divide noodles among serving bowls. Top with curry. Squeeze over lemon/lime juice. Garnish with remaining lime leaves.
- wash and chop parsley
- cut lemon into wedges
- preheat the oven to 200°C (180°C fan-forced)
- In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
- Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
- On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
- Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
- In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
- Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.