Red Curry Pumpkin with Typhoon Shelter Crumb (Slow Cooker)

Set the slow cooker to the sauté function. Add the oil and, once hot, add the curry paste and cook until fragrant and starting to split, about 2 minutes.

Add the lemongrass and cook for another minute before adding the pumpkin pieces. Sauté briefly, until the curry mixture sticks to the pumpkin.

Set the heat to low, add the coconut milk, vegetable stock, fish sauce, sugar and lime juice, then cover and cook for 4 hours. Check the pumpkin: it should be holding its shape but be soft enough to easily cut through.

While the pumpkin is cooking, combine the typhoon shelter crumb ingredients (crispy fried onion, fried garlic, salted peanuts, chilli flakes, sesame seeds, and rice bubbles, if using) in a small bowl and set aside.

When ready to serve, carefully scoop out the pieces of pumpkin. It will be soft, so work gently, and add to bowls of steamed rice. Top with the typhoon shelter crumb, coriander leaves, chilli, lime leaves and puffed rice, if using, then serve.