Thai Pumpkin Curry

Instructions

1. To make the curry paste, place one of the red chillies, the lemon grass, ginger and lime leaves in a blender and combine until finely chopped. Place in a bowl with cumin and white wine vinegar and combine well.
2. In a pan, add 50ml of coconut milk to the boil and add the curry paste. Add the chopped pumpkin and cook until tender. This should be about 20 minutes. I prefer to have it slightly crunchy.
3. Add the remaining coconut milk and season with the limejuice and date syrup. Cook for a further three to four minutes.
4. Switch off the heat and add the remaining sliced chilli and serve.