Redclaw Yabby (Crawfish) In Red Thai Style Sauce - cooking recipe

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)

Preparation

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