Ingredients
- 1 tbsp coconut oil
- 1 onion, finely diced
- 1 clove garlic, crushed
- 1 tsp finely chopped ginger
- 2 tbsp yellow Thai curry paste
- 2 x tin coconut milk
- 1 tbsp fish sauce/nam pla
- 1 tsp brown sugar
- 400g pumpkin
- 200g cherry tomatoes
- 2 handfuls of baby spinach
- 20g fresh coriander, roughly chopped
- Juice of 1 lime and extra to serve
- 4 nests of thread rice noodles
1 Melt the coconut oil over a medium heat in a large pan. Add the onion, garlic and ginger. sauté for two minutes before adding the curry paste. Stir well and leave to heat for a minute or two before adding the coconut milk. Stir and add the brown sugar, fish sauce and pumpkin.
2 Bring to a simmer and taste for seasoning. Allow to simmer for 10-15 minutes till the pumpkin is almost tender. Add the cherry tomatoes, spinach and noodles. Simmer for a further five minutes then remove from the heat. Stir in most of the coriander and all of the lime juice. Taste for seasoning. It may need more fish sauce or curry paste depending on the brand you use.
3 Serve in bowls scattered with fresh coriander leaves and serve with a wedge of lime.
