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Sauté – Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
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Add curry paste and cook for 2 minutes.
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Add pumpkin and stir to coat in the flavours for around 2 minutes.
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Simmer 8 minutes – Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
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Blitz using stick blender until smooth.
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Serve topped with garnishes. Dunk in roti. Enjoy!