Curried shrimp with pumpkin

Hunk of pumpkin (or squash) from Asian market - steam it
Use a Premade Thai curry paste (yellow/golden)

Use a mortar and pestle and mix:  garlic (several cloves), ginger (a knob - these are 
Cheryl's words), fresh coriander stems, very finely chopped lemon grass - saute all 
together -  and then add 1 can of coconut milk, vegetables - peppers, onions, tomato (add 
pumpkin here)

in addition to curry paste add a cube of rock sugar (or brown sugar), and fish sauce (or 
salt)

simmer 30 minutes

then add shrimp - which have been sitting in a LOT of salt to marinate it for 5-10 
minutes - RINSE first to get all of that salt off

if you want it spicy add chilies to curry paste