A vegetarian dish of roasted pumpkin, carrots, onions, red bell pepper, chiles, ginger, garlic, coconut milk and basil.. For the Curry Paste (adapted from a recipe by Darlene Schmidt) 1 shallot, chopped 1 stalk lemon-grass, minced 2-3 red chilies 4 cloves garlic 1 thumb-size piece galangal (substitute ginger) 2 tablespoons tomato paste 1 tablespoon ground … Continue reading Thai Red Pumpkin and Carrot Curry