Redclaw Yabby (Crawfish) in Red Thai Style Sauce

Ingredients

• 125 g rice sticks, noodles
• boiling water (see note about these two at the bottom of instructions)
• 1 tablespoon vegetable oil
• 1 onion, halved and cut into wedges
• 1 cup butternut pumpkin, cut into 1/2 inch dice
• 2 tablespoons Thai red curry paste (I used Valcom)
• 1 tablespoon lime juice
• 1 tablespoon fish sauce

• 1 (400 ml) can unsweetened light coconut milk
• 1 zucchini, halved lenghtways cut into 1/2 inch half moons
• 1 red capsicum, cut into 1 inch dice
• 300 g raw crawfish meat
• 2 tablespoons fresh coriander (cilantro)

Directions

1. 1

   Heat the oil and cook the onion and pumpkin cubes gently until the onion is softened.

2. 2

   Add the curry paste and cook until fragrant-about a minute.

3. 3

   Add the lime juice, fish sauce, coconut milk and bring to the boil-reduce the heat and simmer with a lid on for about 15 minutes or until the pumpkin is softened.

4. 4

   When the pumpkin is almost cooked through, add the zucchini and capsicum allowing them about 5 minutes cooking time.

5. 5

   Just before serving add the crawfish meat and cook a further 2 minutes.

6. 6

   Divide the softened noodles between two bowls, spoon over the curry and garnish with chopped coriander.

7. 7

   ****After the pumpkin/onion mix in the pan has been simmering about 5 minutes, pour boiling water over the rice stick noodles and set aside for 10 minutes.