Prepare the low FODMAP Thai red curry paste as per your taste preferences.

Heat a large skillet or wok over a medium-low heat and add the oil. Once shimmering, add the spring onion greens and makrut lime leaves (whole) if you’re using them. Cook for 2-3 minutes or until softened and fragrant.

Add the curry paste and cook for a few minutes until fragrant. Add a splash of water whenever necessary.

Add the coconut milk and stir to combine. Allow to cook for a minute or two before adding the chopped pumpkin. Pop the lid on and cook for 5-10 minutes or until the pumpkin has softened (this will depend on how small you cut your pumpkin)

Once the pumpkin has cooked, add the sauces and flavourings/seasoning. I recommend adding 1/2 at a time and tasting the curry to make sure it’s how you prefer it. Some brands of vegan fish sauce is more salty than others so it’s important to use these to taste. If you like a thinner curry, add extra water to suit.

Once you’re happy with how the curry is tasting, add the tofu and cook until warmed through.

Top the curry with Thai basil leaves and a generous squeeze of lime juice and serve with rice. Leftovers keep well in the fridge for a couple of days or can be frozen and defrosted.