Ingredients

1 3/4 pints (1 litre) coconut milk Pinch of salt 7 oz (200 g) peeled pumpkin flesh, cut into bite-size chunks 4 fl oz (120 ml) cracked coconut cream 1 rounded tbsp palm sugar 4 tbsp light soy sauce 4 red shallots, sliced and deep-fried Ajad Dtaeng Gwa, to serve 45 dried long red chillies, deseeded, soaked and chopped Large pinch of salt 2 1/2 tbsp chopped lemongrass 1 rounded tbsp chopped galangal 1 rounded tbsp chopped red turmeric 2 tsp chopped coriander root 4 tbsp chopped red shallots 4 tbsp chopped garlic 1 rounded tbsp ground white pepper

Description

Aromatic Curry Of Pumpkin. The Curry Paste Recipe Here Is From A Very Old Cookbook Written By Thanpuying Pliang Pasonagorn, A Noble Cook From The Late 19th Century. The Light And Delicate Spicing Makes It Perfect For A Vegetarian Curry. While Pumpkin Is A

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