- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 55m
Nearly every part of the butternut can be eaten. Everything from the pulp and skin, to its seeds.
- 500g butternut, peeled, deseeded, cut into 1.5 cm pieces
- 2 tsps olive oil
- 3 tbsps Laksa paste
- 500ml chicken stock
- 400ml can coconut milk
- 750g prawns, peeled leaving tails intact, deveined
- 120g green beans, cut into 3cm pieces
- 1 tsp fish sauce
- 200g dried rice noodles
- 1⁄2 cup fresh coriander leaves
- 1⁄2 cup small fresh mint leaves
- 25g bean sprouts
- Red chilli, sliced thinly to serve
Place the butternut in a steamer over a saucepan of simmering water. Cover and cook for 15 minutes or until tender.
Meanwhile, heat the oil in a wok over medium heat. Add the Laksa paste and cook, stirring, for 2 minutes. Add the stock and coconut milk, and stir to combine.
Bring the coconut milk mixture to a simmer over medium heat. Add the prawns and beans. Cook for 3-4 minutes or until the prawns are just cooked through.
Add the butternut to the coconut milk mixture and cook for one minute or until heated through. Stir in the fish sauce.
Meanwhile, place the noodles in a large heatproof bowl. Add enough boiling water to cover. Set aside for 10 minutes or until soft. Drain.
Divide the noodles among serving bowls. Pour over the butternut mixture and top with the coriander, mint, bean sprouts and chilli, if desired.