Step 1

Heat oil in a pan.

Step 2

Once the oil is hot, add garlic, ginger and onion and fry for a minute.

Step 3

Add Thai red curry paste and cook for 2-3 minutes on medium heat.

Step 4

Add vegetable stock and bring the curry to a boil.

Step 5

Now add bell pepper, pumpkin puree, pumpkin and 1/2 cup water and cook for 8-10 minutes.

Step 6

Add coconut milk, fish sauce and brown sugar and cook for 2 minutes.

Step 7

Add tamarind paste and cook for another minute.

Step 8

Garnish with torn basil and red chilli. Serve hot with steamed rice.