Pumpkin Curry with Shrimp

In a large pot, heat vegetable oil over medium-high heat. Add the shrimp shells (if using unpeeled shrimp) and fry until crispy, about 3 minutes, stirring frequently. Remove shells and discard, leaving the flavored oil in the pot.

Add sliced onion to the prawn oil and cook until translucent, about 4 minutes. Add minced garlic and grated ginger, and sauté for another minute until fragrant.

Stir in the shrimp paste, turmeric, chili powder, and fish sauce. Cook for 1 minute, stirring constantly to prevent burning.

Add the pumpkin cubes and pour in the coconut milk and water. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook until the pumpkin is tender but not mushy, about 15-20 minutes.

Add the peeled shrimp to the curry and cook until they turn pink, about 3 minutes. Remove from heat.

Taste and adjust seasoning with salt or fish sauce. Ladle into bowls, garnish with chopped cilantro and sliced red chili, and serve hot with steamed jasmine rice.