Heat oil in a wok or large frypan. Add onion and pumpkin and stir fry for 2-3 minutes to soften.
Remove from heat and stir in Five Tastes Curry Paste and allow heat from the wok to cook the paste for 1 minute. Return wok to heat, add coconut milk and stock, cover and cook for 5-8 minutes or until pumpkin is soft and starting to break up.
Add eggplant, zucchini, broccolini and baby corn, cook for 3 minutes, stirring occasionally. Stir well so pumpkin dissolves in curry sauce.
Stir in fish sauce, sugar, cherry tomatoes and coriander. Cover and cook for 1-2 minutes or until tomatoes begin to soften.
Serve curry with jasmine rice and a squeeze of lime.