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Panang Curry Noodle Bowls
Panang Curry Noodle Bowls
Ingredients for One
Ingredients for One
- 150 grams butternut pumpkin
- 100 ml coconut cream
- 50 grams rice noodles
- 2 spears baby corn
- 0.5 tbsp red panang curry paste
- 1 kaffir lime leaves
- 1 lime
- 0.25 bunches broccolini
- 50 ml water
- 1 peanut butter sachet
- 1 tbsp soy sauce - PANTRY ITEM
- vegetable oil - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 300 grams butternut pumpkin
- 200 ml coconut cream
- 100 grams rice noodles
- 4 spears baby corn
- 1 tbsp red panang curry paste
- 2 kaffir lime leaves
- 1 lime
- 0.5 bunches broccolini
- 100 ml water
- 2 peanut butter sachet
- 2 tbsp soy sauce - PANTRY ITEM
- vegetable oil - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 600 grams butternut pumpkin
- 400 ml coconut cream
- 200 grams rice noodles
- 8 spears baby corn
- 2 tbsp red panang curry paste
- 4 kaffir lime leaves
- 1 lime
- 1 bunches broccolini
- 200 ml water
- 4 peanut butter sachet
- 4 tbsp soy sauce - PANTRY ITEM
- vegetable oil - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 900 grams butternut pumpkin
- 600 ml coconut cream
- 300 grams rice noodles
- 12 spears baby corn
- 3 tbsp red panang curry paste
- 6 kaffir lime leaves
- 2 lime
- 1.5 bunches broccolini
- 300 ml water
- 6 peanut butter sachet
- 6 tbsp soy sauce - PANTRY ITEM
- vegetable oil - PANTRY ITEM
Prep:
- peel and cut butternut pumpkin into 3-4cm pieces
- wash, trim and chop broccolini
- rinse and halve baby corn spears lengthways
- rinse and finely shred kaffir lime leaves
- rinse and cut lime 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 cream and peanut butter. Add pumpkin. Bring to boil. Simmer for 5 to 7 minutes, or until almost tender.
- Meanwhile, cut florets from broccolini and chop stems. Add 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 lime juice. Garnish with remaining lime leaves.
