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Panang Curry Noodle Bowls

Panang Curry Noodle Bowls

Ingredients for One

  1. 150 grams butternut pumpkin
  2. 100 ml coconut cream
  3. 50 grams rice noodles
  4. 2 spears baby corn
  5. 0.5 tbsp red panang curry paste
  6. 1 kaffir lime leaves
  7. 1 lime
  8. 0.25 bunches broccolini
  9. 50 ml water
  10. 1 peanut butter sachet
  11. 1 tbsp soy sauce - PANTRY ITEM
  12. vegetable oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams butternut pumpkin
  2. 200 ml coconut cream
  3. 100 grams rice noodles
  4. 4 spears baby corn
  5. 1 tbsp red panang curry paste
  6. 2 kaffir lime leaves
  7. 1 lime
  8. 0.5 bunches broccolini
  9. 100 ml water
  10. 2 peanut butter sachet
  11. 2 tbsp soy sauce - PANTRY ITEM
  12. vegetable oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams butternut pumpkin
  2. 400 ml coconut cream
  3. 200 grams rice noodles
  4. 8 spears baby corn
  5. 2 tbsp red panang curry paste
  6. 4 kaffir lime leaves
  7. 1 lime
  8. 1 bunches broccolini
  9. 200 ml water
  10. 4 peanut butter sachet
  11. 4 tbsp soy sauce - PANTRY ITEM
  12. vegetable oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams butternut pumpkin
  2. 600 ml coconut cream
  3. 300 grams rice noodles
  4. 12 spears baby corn
  5. 3 tbsp red panang curry paste
  6. 6 kaffir lime leaves
  7. 2 lime
  8. 1.5 bunches broccolini
  9. 300 ml water
  10. 6 peanut butter sachet
  11. 6 tbsp soy sauce - PANTRY ITEM
  12. vegetable oil - PANTRY ITEM

Prep:

  1. peel and cut butternut pumpkin into 3-4cm pieces
  2. wash, trim and chop broccolini
  3. rinse and halve baby corn spears lengthways
  4. rinse and finely shred kaffir lime leaves
  5. rinse and cut lime into wedges
  6. pop a pan of water on to boil

Method:

  1. 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.
  2. 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.
  3. Meanwhile, cook noodles for 3-4 minutes, stirring occasionally until the balls have seperated and the noodles are tender. Drain.
  4. Divide noodles among serving bowls. Top with curry. Squeeze over lime juice. Garnish with remaining lime leaves.
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