GOURMET FAST
Pumpkin curry with rice noodles
This curry paste makes double what you need (it’s difficult to process small amounts), so freeze the rest.
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Serves
4
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750 gm
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butternut pumpkin, cut into wedges
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1 cup
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(firmly packed) coriander leaves, plus extra to serve
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6
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coriander roots, scrubbed
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6
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kaffir lime leaves, shredded
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4
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red shallots, coarsely chopped
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2
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garlic cloves, finely chopped
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2 cm
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piece of ginger (10 gm), finely chopped
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2
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small red chillies, finely chopped
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2
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lemongrass stalks (white part only), finely chopped
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60 ml
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(¼ cup) vegetable oil
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500 ml
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(2 cups) coconut milk
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250 gm
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cherry tomatoes, halved
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30 ml
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fish sauce
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½ bunch
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snake beans, cut into 5cm lengths
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2
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limes, juice only (or to taste)
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1 tsp
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caster sugar
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140 gm
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dry medium rice stick noodles
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To serve:
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fried shallots
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1
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Steam pumpkin over a saucepan of boiling water until tender (10-15 minutes).
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2
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Meanwhile, process coriander leaves and roots, lime leaves, shallot, garlic, ginger, chilli, lemongrass, and half the vegetable oil in a food processor until very finely chopped.
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3
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Heat remaining vegetable oil in a large saucepan over medium-high heat, add half the curry paste, stir continuously until fragrant (1-2 minutes). Add coconut milk and 500ml water, bring to the boil, add tomato and fish sauce, reduce heat to medium, simmer until tomato breaks down (5-7 minutes). Add snake beans and steamed pumpkin, simmer until just tender (4-5 minutes), season to taste with lime juice and caster sugar.
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4
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Meanwhile, place noodles in a heatproof bowl, cover with boiling water, stand until tender, drain, add to curry. Serve immediately with fried shallots and extra coriander.
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RECIPE Emma Knowles
PHOTOGRAPHY Chris Chen
STYLING Emma Knowles
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