Redclaw Yabby (Crawfish) In Red Thai Style Sauce

• 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.

rice, boiling water, vegetable oil, onion, butternut pumpkin, red curry, lime juice, fish sauce, milk, zucchini, red, crawfish meat, fresh coriander

Taken from www.food.com/recipe/redclaw-yabby-crawfish-in-red-thai-style-sauce-256587 (may not work)