Thai Pumpkin Curry

1 and 1/2 cup Pumpkin puree

6 oz Palm sugar

2 cups Shitake mushroom, fresh

1 cup Red bell pepper

2 tbsp Garlic

2 tbsp Ginger

1/4 tbsp Yellow curry paste

2 cups Water

3 cups Coconut Milk

1 and 1/2 tbsp Sambal oelek

Oil

Heat wok over high heat. Add oil and mushrooms until liquid is released. Add garlic, ginger and red peppers and saute until fragrant. Add yellow curry paste and cook for one minute. Add sugar, coconut milk, water and sambal oelek. Reduce until desired consistency. Season with salt to taste. Garnish with scallion or cilantro and pour over rice.