Pumpkin Curry With Prawns

• 4 Prawns
• 300 grams Chop pumpkin / I use Japanese pumpkin
• 1 clove Garlic
• 2 each Dry chillies
• 1 tbsp Chop mix lemon glass,galangal ,kafir peels,turmeric ,coriander seeds
• 1/2 tsp Shrimp paste
• 1 head Onion
• 1 Eggplant
• 4 Fresh chillies,4 cherry tomato
• 2 each Kaffir lime leaves slice
• 1 bunch Sweet Basils
• 1 tsp Palm sugar
• 1 tsp Sugar
• 1 tbsp Fish sauce
• 1 as needed Black pepper
• 250 ml Coconut milk

1. Chop pumpkin in bite piece, slice eggplant , kafir leaves clean and peeled shrimps ,keep head for decoration
2. Chop all curry paste ingredients and hit by pestle and mortar ..until mild blend ,add shrimp paste ,set aside
3. In skillet add three spoon of coconut milk on low heat until boiled , then add curry paste ,stir slowly until get dry and good fragrance
4. Add more coconut milk little by little keep stirring until the paste color turn red and shinny ,this stage you can smell the creamy fragrance of coconut and paste
5. Add seasoning ingredients , taste ..must be creamy sweet by pumpkin and coconut , little spice ,good smell,good color
6. Add pumpkin,eggplant ,kafir leave ,stir if get dry can add some stock just enough to make pumpkin soft , about 8 mins,then follow with prawns ,leave it for three mins until prawns turn red and cooked
7. Add sweet Basils and served hot with rice

prawns, clove garlic, chillies, lemon glass, shrimp, onion, eggplant, tomato, lime, sweet basils, sugar, sugar, sauce, black pepper, coconut milk

Taken from cookpad.com/us/recipes/348685-pumpkin-curry-with-prawns (may not work)