thai pumpkin & carrot curry

Ingredients

• - 2⁄3 cup stock, vegetable
• - 1 inch galangal, sliced
• - 2 garlic cloves, chopped
• - 1 stalk lemongrass, chop finely the white part only
• - 2 chilies, red, fresh, seeded and chopped
• - 1 teaspoon candied ginger, thinly sliced
• - 4 carrots, sweet, peeled and cut into chunks
• - 1 cup pumpkin, peeled, seeded, cut into chunks
• - 2 tablespoons peanut oil
• - 2 shallots, finely chopped
• - 3 tablespoons red curry paste
• - 1 3⁄4 cups coconut milk
• - 6 sprigs basil, thai
• - 1⁄8 cup pumpkin seeds, toasted (garnish)
• - 2 green onions, thinly chopped (garnish)
• - 4 cups rice, jasmine, steamed