Thai curry and butternut broth

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 9
Servings 2
Time

Ingredients

  • 15
    ml
    green curry paste
  • 250
    ml
    coconut milk
  • 250
    ml
    chicken or vegetable stock
  • 15
    ml
    fish sauce
  • 5
    ml
    brown sugar
  • 500
    ml
    butternut chunks
  • 200
    g
    long-life noodles
  • fresh basil or coriander leaves
  • a little oil for frying
 

Method

 
Heat oil, add curry paste and stir over medium heat for about 2 minutes.
Add coconut milk and stock and bring to the boil.
Add fish sauce and sugar and cook for 30 seconds.
Add butternut and noodles and cook to heat through. Remove from heat, stir in herbs and serve immediately.
 

 

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