Thai Red Curry Noodle Bowls

Ingredients

• 200g butternut pumpkin, peeled and cut into 2 cm cubes
• 200mL water
• ½ cup coconut milk
• 120g rice noodles
• 4 spears baby corn, halved lengthways
• 2 tbsp red curry paste (see note 1 for V or VG)
• 2 tsp salt-reduced stock powder (see note 2 for GF)
• 2 tbsp satay sauce
• 2 kaffir lime leaves, finely shredded
• 1 lime
• Half bunch broccolini, chopped
• 1 tsp salt-reduced soy sauce (see note 2 for GF)
  
  

Methods

1. Pop a pan of water on to boil.
2. Stir-fry paste in an oiled wok over medium heat until fragrant. Add water, stock powder, coconut milk and satay sauce and mix well. Add pumpkin and bring to a boil. Simmer for 4–6 minutes, or until almost tender.
   
   NOTE 1: Use curry paste without shrimp to make this recipe vegetarian and vegan.
   
   NOTE 2: Use gluten-free stock powder and soy sauce to make this recipe gluten-free.
   
   
3. Add broccolini, and corn and half the lime leaves. Simmer for 1–3 minutes, or until tender. Stir in soy sauce.
4. Meanwhile, boil the noodles until tender and drain. Cover to keep warm.
5. To serve, divide noodles among serving bowls. Top with curry. Squeeze over lime juice. Garnish with remaining lime leaves. Enjoy!