RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
2 tbs coconut oil
1 onion, thinly sliced
2 tbs finely grated ginger
2 garlic cloves, crushed
1 cinnamon quill
2/3 cup (200g) massaman curry paste
2 x 400ml cans coconut cream
4 cups (1 litre) vegetable stock (or water)
800g butternut pumpkin, skin and seeds removed, cut into 3cm pieces
180g packet fried tofu puffs (available at Asian grocers), or firm tofu, cut into 2cm cubes
150g snow peas, trimmed, thinly sliced
Juice of 1 lime
¼ cup (60ml) fish sauce
1 packet (375g) dried rice noodles
Thai and purple basil leaves
Crisp fried shallots
PUTTING IT ALL TOGETHER:
Heat oil in a large saucepan over medium heat, add onion and fry for 5 minutes. Add ginger, garlic and cinnamon and cook for a further 2 minutes, then add curry paste and cook for 1 minute or until fragrant. Add coconut cream and stock, bring to the boil, then reduce to a simmer. Cook for 3 minutes, add pumpkin and cook for 6 minutes or until just tender. Add tofu, simmer for 2 minutes to warm, then remove from heat and stir in snow peas, lime juice and fish sauce.
Meanwhile, bring a large saucepan of water to the boil, cook noodles according to packet instructions and drain. Divide among serving bowls, ladle in coconut soup, pumpkin and tofu. Top with bean sprouts, basil and crisp shallots.