This curry paste makes double what you need (it's difficult to process small amounts), so freeze the rest.
- 750 gm butternut pumpkin, cut into wedges
- 1½ cups (firmly packed) coriander leaves, plus extra to serve
- 6 coriander roots, scrubbed
- 4 kaffir lime leaves, shredded
- 4 red shallots, coarsely chopped
- 2 garlic cloves, finely chopped
- 2 cm piece of ginger (10 gm), finely chopped
- 2 small red chillies, finely chopped, or to taste
- 2 lemongrass stalks (white part only), finely chopped
- 60 ml (¼ cup) vegetable oil
- 500 ml (2 cups) coconut milk
- 500 ml (2 cups) chicken stock
- 250 gm cherry tomatoes, halved
- 50 ml fish sauce
- ½ bunch snake beans, cut into 5cm lengths
- 3 limes, juice only (or to taste), plus extra wedges to serve
- 1 tbsp caster sugar, or to taste
- 140 gm dry medium rice stick noodles
- 1Steam pumpkin over a saucepan of boiling water until tender (10-15 minutes).
- 2Meanwhile, 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.
- 3Heat 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).
- 4Meanwhile, 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.
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