This curry paste makes double what you need (it's difficult to
process small amounts), so freeze the rest.
750 gmbutternut pumpkin, cut into wedges1½ cups(firmly packed) coriander leaves, plus extra to serve6coriander roots, scrubbed4kaffir lime leaves, shredded4red shallots, coarsely chopped2garlic cloves, finely chopped2 cmpiece of ginger (10 gm), finely chopped2small red chillies, finely chopped, or to taste2lemongrass stalks (white part only), finely chopped60 ml(¼ cup) vegetable oil500 ml(2 cups) coconut milk500 ml (2 cups) chicken stock250 gmcherry tomatoes, halved50 mlfish sauce½ bunchsnake beans, cut into 5cm lengths3limes, juice only (or to taste), plus extra wedges to serve1 tbspcaster sugar, or to taste140 gmdry medium rice stick noodlesTo serve:fried shallots
Steam pumpkin over a saucepan of boiling water until tender (10-15 minutes).
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.
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 stock, 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 (curry should taste hot, sour, salty and sweet).
Meanwhile, bring a large saucepan of water to the boil, add noodles and cook until just tender (3-4 minutes), drain, add curry and serve immediately with fried shallots, extra coriander and lime wedges.