Panang Curry Noodle Bowls



300 grams butternut pumpkin
200 ml light coconut milk
100 grams rice noodles
4 baby corn spears
2 tbsp panang curry paste
1 tbsp peanut butter
2 kaffir lime leaves
1 lime
0.5 bunches broccolini
200 ml water
2 tbsp soy sauce*
vegetable oil*

*pantry item


1. Stir-fry penang 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.
2. Meanwhile, cut green 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 for 3-4 minutes until tender. Drain.
4. Divide noodles among serving bowls. Top with curry. Squeeze over lime juice. Garnish with remaining lime leaves.

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