In a soup pot heat ¼ can of the coconut milk then add the curry paste and simmer over a low heat for a few minutes. Now add your pumpkin and stock and simmer until the pumpkin is soft, about 20 minutes. Cool slightly then puree. (Good time to prepare you chilli paste.)
Now stir through the palm sugar and fish sauce. Just before serving, add the prawns, basil leaves and the rest of the coconut milk. Let your soup simmer until the prawns are pink and soup is heated through. This will take only about one minute. Garnish with lime leaves. stir in.
Paste – Soak your chillies in hot water for about 20 minute then drain. Chop finely. In a mortar and pestle pound the coriander root and seeds with cumin and peppercorns. Add the remaining ingredients and pound to a fairly smooth paste.
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