Heat 1 tablespoon oil in a wok and stir fry beef for 1- 2 minutes or until browned, remove and set aside.
Heat remaining oil, add pumpkin to wok and continue to cook for 3-4 minutes. Add Five Tastes Curry Paste and cook for a further 1 minute.
Stir in coconut milk, water, fish sauce, sugar, ginger and simmer for 5 minutes or until pumpkin is just tender. Add spring onion and return cooked beef to wok, heat through for 1 minute.
Serve with coconut rice and garnish with reserved spring onion.