Pumpkin Red Curry Noodles in rich coconut milk. Seasoned with shallot, red chili paste, fragrant lemongrass, and Makrut lime leaves. Easy, whole food, dairy-free, and gluten-free recipe.
12ouncescoconut milkfresh frozen, thawed about 1 ½ cups
½cupcashewsraw
⅓cupbasil leavesfresh, Thai
Instructions
Roast pumpkin
Toss the peeled and cubed pumpkin 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 anywhere from 10-30 minutes. Take the squash from the oven when tender and starting to brown but not mushy. Take care to not overcook the pumpkin.
Toast cashews
While the pumpkin roasts, heat 1 teaspoon of coconut oil in a skillet over medium heat. Add the cashews and stir while cooking until golden.
Preheat water to boil noodles
Heat a pot with 6 cups of water to boiling. Turn off the heat and keep it warm while preparing seasonings for pumpkin red curry.
Prepare lemongrass and seasonings
Trim the bulb end and top of the lemongrass to leave 4-inch stalks. Peel away tough outer leaves and discard them. Smash the bulb end of the lemongrass and chop it very fine. Measure out 1 tablespoon.
Peel ginger root, garlic, and shallots. Mince the shallots and grate the ginger root and garlic on a grater with small holes. Tear makrut lime leaves in half.
Make coconut milk red curry 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 the garlic.
Add coconut milk and red chili paste. Adjust salt and chili paste to the desired level of spiciness. Gently heat the red curry sauce and keep it warm while cooking the noodles, but don't allow it to boil.
Cook noodles
Bring preheated water to a boil and cook noodles according to the directions on the package.
Drain noodles.
Assemble pumpkin curry with noodles
Place drained noodles on four plates. Spoon pumpkin curry over the top of the hot noodles. Top with roasted cashews and fresh Thai basil.
Serve
Serve with extra red chili paste and Thai basil on the side.
Store
This comforting red curry is best served the day it is made. If you want to make it in advance, undercook the pumpkin a little and store the roasted pumpkin, red curry sauce, and cooked noodles separately. Then, heat everything and assemble it according to the recipe instructions.
Notes
Ingredient TipsPremium 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 leave them out. The curry will still be delicious.Start with one tablespoon of red chili paste for a mild curry, and use up to four tablespoons for a spicy curry. Serve extra red chili paste at the table for even more heat.Preparation TipsPreparing 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 part nearer the bulb end. Chop it 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.