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Pumpkin and snake bean curry with rice noodles

Australian Gourmet Traveller fast recipe for pumpkin and snake bean curry with rice noodles.

By Emma Knowles
  • Serves 4
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Pumpkin and snake bean curry with rice noodles
Pumpkin and snake bean curry with rice noodles

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
  • To serve: fried shallots


  • 1
    Steam pumpkin over a saucepan of boiling water until tender (10-15 minutes).
  • 2
    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.
  • 3
    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).
  • 4
    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.
  • Author: Emma Knowles