Thai Coconut Red Curry with Pumpkin and Glass Noodles
Creamy, spicy, aromatic, filling and full of flavor are just some of the adjectives to describe this delicious vegan Thai red curry with seasonal pumpkin and glass noodles.
Yield: 4 people
• 1 can = 400mL = 13.5 fl oz coconut milk
• 400mL = 13.5 fl oz water
• 50g = 1.8oz red curry paste
• 1 stalk of lemongrass (outer leaf peeled)
• about 1” or 3cm chunk of peeled and sliced ginger
• 1 small Thai red chile cut in half
• 2 cloves garlic
• 1-2 Thai red chiles (fresh)
• 1 cup white onion or scallions
• 250g = 9oz pumpkin or butternut squash
• 2 cups eggplant
• about 3 cups = 128g = 4.5oz Shitake or Baby Bella mushrooms (or your favorite)
• 100g = 3.5oz glass noodles (or your favorite noodle)
• 4 T vegetable, coconut or extra virgin olive oil
• salt and pepper
For a quick video on the procedure, check out my Reel on my Instagram page.
1. For the curry sauce:
2. Place the curry paste in a small pot and add the coconut milk. Mix well and begin to cook on medium heat.
3. Add the lemongrass and chili cut in half and the ginger cut in slices. Bring to a simmer and cook for at least 10-15 minutes.
4. In the mean time, infuse some oil (vegetable, coconut or evoo) in a bigger pot with the garlic cloves and chili cut in half or slices.
5. Add the onions or scallions thinly sliced and sauté until slightly golden.
6. Add the pumpkin cut in cubes, season with salt and pepper and cook for 3-4 minutes.
7. Add the eggplant and mushrooms cut in chunks and cook for another 10 minutes or until all the vegetables are soft but most of the water they release has evaporated.
8. Add the curry sauce and the water and cook for 5 minutes.
9. Add the glass noodles, cover the pot and cook on medium heat only for five minutes. Give it a nice stir and it’s done!
10. If it starts drying out or you simply want it looser, add some water little by little until it reaches the consistency you like.