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Ingredients; (serves 4)
•    2 teaspoons oil
•    1 large onion, sliced
•    2 garlic cloves, crushed
•    15 grams ginger, grated (optional)
•    3 teaspoon Thai curry paste
•    1 kilogram pumpkin, peeled and diced
•    400 millilitres coconut milk
•    Zest of ½ lime (optional)
•    Handful of fresh coriander, chopped (optional)
•    Salt to taste
•    Pepper to taste 
Thai Curry Paste: (it’s easier to buy shop bought and still really tasty)
•    1 small onion, diced
•    1 stalk lemongrass, diced
•    2 chillies
•    3 garlic cloves
•    15 grams fresh ginger, grated
•    2 teaspoons tomato puree
•    1 teaspoon ground cumin
•    1 teaspoon ground coriander
•    2 teaspoons soy sauce
•    1 teaspoon sugar
•    1 teaspoon chilli powder
•    2 teaspoons lime juice
•    2 teaspoons water

Method:
1.    Blitz all the ingredients for the Thai curry paste if making yourself, except for the coconut milk, in a food processor or a blender until smooth.
2.    Add coconut milk to the mixture to help the blades turn if needed and blitz again until smooth.
3.    Heat oil in a large saucepan or a wok. Add the onion, garlic, and ginger and fry for 4 to 5 minutes.
4.    Add the curry paste and pumpkin. Fry for another 4 to 5 minutes.
5.    Add the coconut milk, lime zest, and lemongrass. Add the stock cube along with the splash of boiling water. Stir well.
6.    Bring to boil, reduce the heat and simmer for 15 to 20 minutes or until pumpkin is tender. Stir occasionally and season with salt and pepper to taste.
7.    Garnish with chopped coriander leaves, and serve with jasmine rice.

Recipe created for #FoodSavvy Norfolk & Suffolk