Thai curried pumpkin

This is a very nice, simple recipe adapted from Appon's Thai food website. She uses pre-made yellow curry paste as a key ingredient; for purists and those who like to adjust the heat of their dishes, I've listed a basic recipe for yellow curry paste below. Feel free to play with the proportions to get the degree of heat required. I've also increased her amounts of pumpkin and pork, as I'm a greedy guts, and reduced her amounts of salty ingredients (because nobody's got time for high blood pressure). Enjoy!

Recipe

200g pumpkin
100g ground pork
1/4 cup thick coconut milk
1 tbsp light soy sauce
1 tsp oil
water

yellow curry paste:
2-3 tsp minced chillies
2 tsp minced lemongrass
half an onion, very finely chopped
2 tsp minced garlic
1/2 tsp shrimp paste
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric

Follow the instructions on Appon's website; serve with rice and any side dishes you feel like.

Serves: 2
Preparation and cooking time: 20-25 minutes