Roasted Pumpkin and Coconut Curry with Spinach and Water Chestnuts

1 tablespoon chopped galangal

1 tablespoon chopped garlic

1 tablespoon chopped ginger

3 green chillies

Rind of one lemon

10 coriander roots

1 teaspoon shrimp paste

teaspoon black pepper corns

2 teaspoon ground coriander

1 teaspoon ground cumin

3 tablespoon veg oil to mix

Peanut oil for frying

6 shallots sliced

1 tablespoon ginger , chopped

3 garlic cloves, chopped

1 chilli, thinly sliced

2 lemongrass, finely chopped

2 heaped spoons of curry paste

4 to 5 cans coconut milk

4 kaffir lime leaves

1 tablespoon fish sauce

Squeeze of lime juice

2 teaspoons palm sugar

japanese pumpkin , peeled and cubed

Peanut oil

3 bunches english spinach

1 can drained water chestnuts

Fresh coriander and basil