AT A GLANCE
This curry paste makes double what you need (it's difficult to process small amounts), so freeze the rest.
|01||Steam pumpkin over a saucepan of boiling water until tender (10-15 minutes).|
|02||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.|
|03||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).|
|04||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.|