1 tablespoons neutral-flavored oil, such as peanut or grape seed
3 tablespoons red curry paste
2cans coconut milk, unshaken
1butternut squash or small pumpkin, peeled and cut into cubes
2green tomatoes, cut into large cubes
3 tablespoons fish sauce, or to taste
1 pinches sugar
1 handfuls Handful of fresh cilantro
1package flat rice noodles, soaked in warm water until al dente and drained
Limes for serving
Thai Red Curry with Pumpkin and Green Tomato Directions
Heat the oil in a large saucepan. Add the curry paste and fry briefly, until fragrant.
Open the cans of coconut milk without shaking them. There will be a layer of thicker coconut cream on top and more watery coconut juice on the bottom. Scoop the coconut cream off the top and add to the pot. Continue to fry over medium-high heat for 1 to 2 minutes—whisking to combine.
Add the remaining coconut milk to the pot and heat to a simmer. Add the squash and green tomatoes. Simmer until the squash is tender.
Balance the flavors with fish sauce, sugar and lime juice to taste. Coarsely chop half the cilantro and add to the curry. Place the rice noodles in serving bowls and ladle the hot curry over the top. Serve with handfuls of fresh cilantro on top and extra lime wedges for squeezing at the table.