This recipe is a warming red curry coconut milk pasta made with roasted pumpkin, sauteed cashews, shallots, lemongrass, makrut lime leaf, and Thai basil. It's equally delicious with butternut squash or any orange-flesh pumpkin as long as it's sweet.
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Coconut milk noodles with roasted squash came about because a dear friend gave me a gorgeous hunk of Japanese black pumpkin grown in her garden. Have you ever seen a futsu black squash? They are the most intriguing pumpkins.
Black futsu squash
My apologies for the fuzzy photograph. But, I just had to show you this black futsu growing in the garden. I planted it from the seeds of the squash that made this recipe!
The squat globes of this variety have deeply ribbed, bumpy skin ranging from green to black that matures to dusty tan. The flesh inside is a beautiful contrasting golden orange.
My friend’s squash was so large she divided it up and gave sections to friends. I still ended up with over two pounds of fresh, organic deliciousness.
I decided to honor her kindness and Indonesian heritage by making a coconut milk pasta recipe with many of the seasonings from her homeland.
Other types of pumpkin
I have to admit the sweetness of her organic pumpkin contributed significantly to the recipe I created. In fact, the dish was so incredible I was compelled to plant seeds from the squash in my garden, as you can see from the photograph above.
However, I have some good news for you. I have made this meal with great success several times since, with different varieties of pumpkin and winter squash. Everyone at the table loves this delicious curry topped with toasted cashews.
To make it yourself, choose a squash with smooth, dense flesh like butternut or kabocha. If you are lucky enough to find it, use Japanese futsu black squash.
Ingredients
- Pumpkin - pumpkin, kabocha, black futsu and butternut squash are all good varieties.
- Coconut milk - fresh frozen Hawaiian Sun brand without guar gum or additives is our absolute favorite because its extra thick and creamy.
- Pasta - we like Annie Chun's 100 percent whole-grain, gluten-free brown rice noodles.
- Coconut oil - just a little is enough to fry spices and saute cashews.
- Lemongrass - the recipe has instructions on how to trim fresh stalks and smash the bulb end before mincing. This extra step releases powerful aromatic oils.
- Garlic - adds depth to the sauce.
- Ginger- use peeled fresh raw ginger root.
- Red chili paste - We like sambal oelek, the classic indonesian paste with red chili, salt and vinegar.
- Makrut lime leaves - there's no substitute, but your dish will still be delicious without them.
- Sea salt - for extra minerals and brings out all the other flavors.
- Cashews - whole raw cashews fry up golden in a little coconut oil.
- Thai basil - The finishing touch used as a fresh garnish for the coconut milk pasta.
Seasonings
Wow, I was so happy I made a roasted pumpkin curry with my friend's native spices. The fragrant lemongrass, makrut lime leaf, red chili paste, and rich coconut milk came together with the pumpkin to make one of the tastiest coconut milk pastas I've ever had.
Roast Pumpkin
Roasting sweetens the pumpkin or squash so you'll want to do this while making your sauce and boiling noodles.
You can start with pre-cut cubes of squash from the market, but make sure they aren't frozen or they will be too mushy to roast once thawed.
Even better, begin with whole raw squash and cut it into cubes yourself. Of course, that requires peeling first.
Now, if you're like me, you don't enjoy wrestling the hard skin of winter squash with a sharp knife. So, I've written a post on How To Cut Kabocha Squash with tips to make the task much easier. You'll be surprised what does the trick.
Make Coconut Milk Sauce
The creamy sauce for this pumpkin noodle dish is quick to make and has only two simple steps.
STEP 1 - Start by sauteing minced lemongrass with shallot, garlic, ginger, makrut lime leaf, and sea salt in a little coconut oil.
STEP 2 - Stir rich coconut milk into the spices with red chili paste. Adjust salt and level of spiciness. Heat gently and keep warm while pasta finishes cooking but don't allow to boil.
Summary-All Steps
STEP 1 - Roast cubed pumpkin in the oven.
STEP 2- While squash is roasting, toast cashews in a skillet on top of the stove. Mince lemongrass, shallots, ginger, and garlic.
STEP 3- Make coconut milk sauce. Stir in roasted pumpkin and keep warm over low heat.
STEP 4 - Bring a pot of water to boil and start cooking pasta.
STEP 5 - Drain cooked noodles and divide between plates. Spoon coconut sauce with pumpkin over the top of noodles. Garnish with toasted cashews and fresh Thai basil.
FAQ
Look for full-fat canned coconut milk without guar gum or additives. Savoy and Aroy D are two brands that are sweet, rich, and creamy.
Yes, choose whatever brand you like, gluten-free or not. I recommend long thin shaped noodles for this recipe.
Yes, they are the same citrus variety. However, out of cultural respect, I don't use the term kaffir. That's because it is a historical racial slur and a misplaced name for this citrus.
More Southeast Asian recipes
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📖 Recipe
Roast Pumpkin Red Curry
Ingredients
- 1 lb. peeled, cubed pumpkin or butternut squash
- 6 ounces dry brown rice pasta
- 1 TB coconut oil, divided
- 1 TB smashed, finely minced fresh lemongrass
- 1 TB minced shallot
- 2 whole cloves of garlic, grated
- 1 tsp. grated fresh ginger
- 2 whole makrut lime leaves
- ½ tsp. sea salt
- 1-3 TB red chili paste to taste
- 12 ounces rich frozen coconut milk, about 1 ½ cups thawed
- ½ cup raw cashews
- ⅓ cup Thai basil leaves
Instructions
Roast Squash
- Toss the cubed squash with a light sprinkle of coconut oil and a pinch of salt. Spread in a single layer on a cookie sheet and roast at 425 degrees. Depending on the freshness of the squash, this can take any where from 10-30 minutes. Take the squash from the oven when tender and starting to brown, but not mushy. Don't overcook.
Toast Cashews
- While squash roasts, heat 1 teaspoon of coconut oil in a skillet over medium heat. Add the cashews and stir while cooking until golden.
Prepare Lemongrass and Seasonings
- Trim stalks up lemongrass to 4 inches from bulb end. Peel away tough outer leaves and discard them. Smash bulb end of lemongrass and chop very fine. Measure out 1 tablespoon.
- Mince peeled ginger root and shallots, and grate peeled garlic cloves. Tear makrut lime leaves in half.
Make Coconut Milk Sauce
- Heat 2 teaspoons of coconut oil in a saucepan over low heat. Add lemon grass, shallot, garlic, ginger, Makrut lime leaves, and salt. Stir quickly until spices are fragrant. Take care not to burn.
- Add coconut milk and red chili paste. Adjust salt and chili to the desired level of spiciness. Gently heat sauce and keep warm while boiling noodles, but don't allow to boil.
Serve
- Drain cooked noodles and divide between plates. Spoon spiced coconut milk and roasted pumpkin sauce over the top. Garnish with toasted cashews and fresh Thai basil leaves.
Notes
- Premium frozen coconut milk without any gums or additives makes the best curry.
- Fresh lemongrass and makrut lime leaves are essential to this curry. There really isn't any substitute for either.
- If you can't find makrut lime leaves, you can change the curry to a different version. It will be delicious in its own right. Just leave out the makrut lime leaves. At end of cooking, stir in ⅓ cup fresh Thai or other basil. Garnish curry with more fresh basil leaves.
- Preparing lemongrass before chopping will release powerful oils for maximum flavor. Cut stalks of lemongrass to 4 inches long. Peel off the tough outer layer of lemongrass and use the tender white tender part nearer the bulb end. Then chop very fine.
- Heat coconut milk sauce gently and take care it doesn't boil. Boiling will destroy delicate lemongrass flavors and change the texture of the coconut milk.
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