Directions

To Cook

1. Pour stock into large pot and bring to boil.
2. Add galangal, half your garlic, lemongrass and chillies, and simmer for 5 mins.
3. Add pumpkin and carrots, and simmer while covered for 5 mins or until tender.
4. Heat oil in a separate pan, and stir fry the shallots and garlic for 2 mins, or until fragrant.
5. Add curry paste to shallots and garlic and stir fry for another 2 mins.
6. Transfer the shallots, garlic and curry paste into the pot with the now-softened carrot and pumpkin.
7. Add the coconut cream, and Thai basil and simmer for a few mins.
8. Toast pumpkin seeds in frying pan.

To Serve

1. Serve dish with or without rice and sprinkle on the toasted pumpkin seeds.