Instructions
Step 1
Heat oil in a saucepan, add onion and sauté for 1-2 minutes to soften. Stir in Five Tastes Curry Paste and cook for 1 minute or until fragrant. Add stock and pumpkin, cover and simmer for 10 minutes.
Step 2
Remove from heat and puree. Add coconut milk, fish sauce and palm sugar. Return to heat, stirring until just boiling.
Step 3
Serve garnished with baby corn and coriander.