Redclaw Yabby (Crawfish) In Red Thai Style Sauce

Name: Redclaw Yabby (Crawfish) In Red Thai Style Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat the oil and cook the onion and pumpkin cubes gently until the onion is softened.
2
Add the curry paste and cook until fragrant-about a minute.
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
When the pumpkin is almost cooked through, add the zucchini and capsicum allowing them about 5 minutes cooking time.
5
Just before serving add the crawfish meat and cook a further 2 minutes.
6
Divide the softened noodles between two bowls, spoon over the curry and garnish with chopped coriander.
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.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Redclaw Yabby (Crawfish) In Red Thai Style Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!