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Red curry with pumpkin & noodles


  • Fry the Singapore noodles in hot oil until crisp-golden. Then drain well on kitchen paper towels and set aside.
  • Put the coconut cream and 25 ml oil in a wok (or large, heavy-bottomed non-stick pan) and boil over a medium heat until thickish.
  • Add the curry paste, turmeric, garlic and lemongrass. Stir well and briefly cook.
  • Then add 2 cups stock with the fish sauce, soy, juice of ½ lime, the sugar and pumpkin. Bring to the boil, turn the heat down and gently simmer until the pumpkin is tender, adding more stock if needed. Taste the sauce for seasoning and add a little more lime juice if needed.
  • Soak the Hokkein noodles in a bowl of boiling water until separated. Drain well and then stir into the curry, together with half of the chilli, the spring onions and coriander.
  • To serve, mound the curry in individual bowls and top with the fried noodles, remaining chilli, spring onions and coriander.


  • vegetable oil
  • a good handful of Singapore noodles
  • 2 cups coconut cream
  • 1-2 heaped tbsp Thai red curry paste
  • 1 tspn turmeric
  • 2 garlic cloves, crushed
  • white of 1 lemongrass stalk, smashed & very finely chopped
  • 2-3 cups vegetable stock
  • 1 tbsp Asian fish sauce
  • 1 tbsp soy sauce
  • juice of 1 lime
  • 1 heaped tspn shaved palm sugar (or soft brown sugar)
  • 600 gm cubed pumpkin (not butternut)
  • 1 packet Hokkein noodles
  • 1 large red chilli, finely sliced
  • 2-3 spring (green) onions, finely sliced
  • a good handful of fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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