For Anna - Thai Pumpkin & Carrot Curry

• 2/3 cup stock, vegetable
• 1 inch galangal, sliced
• 2 garlic cloves, chopped
• 1 stalk lemongrass, chop finely the white part Only
• 2 chilies, red, fresh, seeded and chopped
• 1 teaspoon candied ginger, thinly sliced
• 4 carrots, sweet, peeled and cut into chunks
• 1 cup pumpkin, peeled, seeded, cut into chunks
• 2 tablespoons peanut oil
• 2 shallots, finely chopped
• 3 tablespoons red curry paste
• 1 3/4 cups coconut milk
• 6 sprigs basil, thai
• 1/8 cup pumpkin seeds, toasted (garnish)
• 2 green onions, thinly chopped (garnish)
• 4 cups rice, jasmine, steamed

1. In a large pot add the stock and bring to a rapid boil.
2. Add the galanga, half the garlic, lemongrass, chilies and ginger. and let simmer for 5 minutes.
3. Add the carrots and pumpkin simmer for 5 - 10 minutes.
4. Heat the oil in a large skillet and fry the rest of the garlic and the shallots for 3 minutes then add the curry paste and fry for 2 minutes.
5. Add the shallot mixture, coconut milk and basil to the pot and simmer for 5 minutes.
6. Serve hot with rice and garnish with the pumpkin seeds and green onions.

stock, garlic, stalk lemongrass, chilies, candied ginger, carrots, pumpkin, peanut oil, shallots, red curry, coconut milk, basil, pumpkin seeds, green onions, rice

Taken from www.food.com/recipe/for-anna-thai-pumpkin-carrot-curry-422195 (may not work)