Thai Curry Noodles with Kabocha Squash, Bok Choi and Prawns


We have bok choi and prawns galore right now, and are also on the lookout for recipes that’ll warm us up as the air turns chillier at night. This recipe from Bon Appetit looked delicious, so we gave it a shot. We’re glad we did! Try this for an easy, healthy weeknight dinner when you’re looking for something a little different.

Kabocha and Prawn Thai Curry Noodles Ingredients
Kabocha and Prawn Thai Curry Noodles Ingredients


Bring a large saucepan of water to a boil. Blanch a pound of bok choi leaves (ends of the stems removed) for about a minute, until they’re tender but still crisp. Move to a strainer and run under cold water.

Bring the pot back to a boil. Add 4 cups of peeled, seeded kabocha squash. (This is about one 2 3/4 pound squash. We peeled it by chopping it into slices and then peeling it with a potato peeler.) Boil until the squash is almost tender – about 4 minutes. Drain, rinse with cold water, and set aside.

Make an herb paste. In a food processor, blend 1/2 cup coconut milk, 1/3 cup basil, 6 large sprigs fresh cilantro, and 3 double-leaf kaffir lime leaves until they form a paste.

Heat the herb paste
Heat the herb paste

Heat a tablespoon vegetable oil in a large skillet over medium-high heat. Add 1 large shallot (finely chopped) and 2 teaspoons Thai green curry paste. Stir for 30 seconds.

Coconut milk and thai curry paste
Coconut milk and thai curry paste

Add the herb paste and 1 1/2 T minced lemongrass. Stir 1 minute. Add the rest of the 2 13 oz. cans of unsweetened coconut milk, 2 1/2 tablespoons fish sauce, 1 tablespoon brown sugar, and the squash. Boil until the squash is tender – about 4 minutes.

Add 3/4 pound peeled, deveined prawns (or shrimp) and the bok choi. Simmer until the shrimp are opaque – about 2 minutes. Mix in 1/3 cup basil leaves and season with salt and pepper.

Kabocha Squash and Prawn Thai Curry Noodles
Kabocha Squash and Prawn Thai Curry Noodles

Ingredients

  • 1 pound bok choi, bottoms trimmed and stalks and leaves cut into 1 1/2 inch wide strips
  • 4 cups cubed, peeled kabocha squash
  • 2 13-oz cans unsweetened coconut milk
  • 2/3 cup packed Thai basil leaves (we used regular basil from the garden)
  • 6 large cilantro sprigs
  • 3 kaffir lime leaves, chopped
  • 1 T vegetable oil
  • 1 large shallot, finely chopped
  • 2 tsps Thai green curry paste
  • 1 1/2 T minced lemongrass
  • 2 1/2 T fish sauce
  • 1 T brown sugar
  • 3/4 pound uncooked, medium-size prawns, peeled & deveigned

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

8 thoughts on “Thai Curry Noodles with Kabocha Squash, Bok Choi and Prawns”

  1. great recipe and love how you’ve zinged up bought paste – perfect for a midweek meal. Too bad slugs ate all of my pak choi! Have to buy it now, despite it growing so easily in my northern latitude garden. Thanks for sharing this :/

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