small pumpkin or butternut squash
for the paste:
1 or 2 cloves garlic, chopped up
2" piece ginger, sliced
2 tablespoon tumeric
1 teaspoon coriander seeds ground up or ready ground coriander
1 teaspoon shrimp paste or yellow curry paste (optional)
1 tin coconut milk
a little water
dashes of fish sauce
1 tablespoon honey
juice of half a lime
a little oil (groundnut or veg)
Cut the pumpkin into chunks (take off skin and de-seed). Chunks should be about 2". Make the curry paste by pounding together all paste ingredients in a pestle and mortar. Don't worry about making the paste totally smooth.
Put the oil into a medium hot wok, add the paste and the pumpkin chunks and coat. Pour the coconut milk in and top up with water add a few dashes of fish sauce. Heat up and simmer for 20 mins. Then add th honey and lime - taste to check the balance is right. Serve with rice and tung choi.
If you like you can add a couple of halved crabs to the curry 10mins before it is ready. If doing this definitely add the shrimp paste to the curry paste. Sprinkle with chopped fresh coriander before serving.