Shrimp and Pumpkin Curry

• 1 bunch shallots roughly chopped
• 1 tablespoon cilantro (coriander leaves)
• 1/2 teaspoon coriander seeds
• 1 teaspoon ginger freshly grated
• 1 each green chili peppers deseeded and roughly chopped
• 1 bunch scallions, spring or green onions
• 2 cloves garlic
• 600 grams pumpkins
• 2 teaspoons ginger freshly choped
• 2 tablespoons vegetable oil
• 400 millilitres coconut milk unsweetened
• 1/2 each lemon juice fresh
• 1 x salt and black pepper
• 300 grams shrimp frozen (prawns)

1. Put shallot, cilantro leaves, coriander seeds, ginger and green chili pepper into a mortar and crush to make a curry paste.
2. Wash and trim the scallions (spring onions) and cut into rings.
3. Peel and chop the garlic.
4. Peel and deseed the pumpkin and cut into 1/2 inch (1cm cubes).
5. Heat the oil and saute the scallions, ginger, garlic and pumpkin over a high heat for 4 to 5 minutes.
6. Stir in the coconut milk, curry paste and lemon juice, season with salt and pepper and simmer without a lid over a medium heat for about 5 minutes.
7. Check the seasoning, add the shrimp (prawns) and briefly return to a boil.
8. When the shrimp are cooked, serve in bowls with rice or bread.

shallots, cilantro, coriander seeds, ginger freshly, green chili peppers, scallions, garlic, pumpkins, ginger freshly, vegetable oil, coconut milk, lemon juice fresh, salt, shrimp

Taken from recipeland.com/recipe/v/shrimp-pumpkin-curry-50980 (may not work)