2 tbsp vegetable oil ((or other oil))

1 brown onion (, diced)

2 garlic cloves (, finely minced)

3 tbsp Thai red curry paste (, Maesri recommended (Note 1))

1.8kg/ 3.6 lb pumpkin or butternut squash ( - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2))

2 1/2 cups vegetable stock (, salt reduced (or chicken stock))

400ml/ 14 oz (1 can) coconut milk, (full fat, best quality (Note 3))

1 tbsp fish sauce ((sub light or regular soy sauce, Note 4))

Crispy Asian shallots (, highly recommended (Note 5))

Red cayenne pepper (, finely sliced)

Fresh coriander leaves

Roti ((the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6)