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.
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.
CURRY SAUCE• 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 halfTHEN…• 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
Serve with some lime wedges to squeeze on it as you eat it and cilantro leaves if you like it.