Recipe(tried): Thai Red Beef Curry with Pumpkin

Our lunch today was Thai Red Beef Curry with Pumkin and Indonesian Gado Gado(recipe has aready posted on TKL) with boiled Jasmine rice. Chris has been studying for his up-coming final year exam at home most of the time so I have to prepare for both lunch and dinner. :( Poor me! But this curry was delicious! I like Thai curry dishes because these are the quickest curry you can prepare at home.
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Thai Red Beef Curry with Pumpkin

about 300g thin tender beef slices (I tend to use eye fillet or Scotch fillet.)
1 cup (butter nut) pumpkin, about 8.25 oz, cubed
(1)
1 T. cooking oil
1 1/2 T. red curry paste (**See notes)
1/4 c. coconut milk
(2)
3/4 c. coconut milk (thin, not the cream. If you only have cream reduce it and add more stock.)
3/4 c. beef stock or chicken stock or water
2 T. fish sauce (I always buy "Knorr" [brand of the fish sauce].)
1 t. palm sugar or soft brown sugar
1/4 t. paprika powder
6 (fresh) kaffir lime leaves (If you must use the dried one, double the amount.)

1. Stir-fry 91) in a heavy-duty, medium size pan with low heat until fragrant or the gravy has been separated from the oil. (This means you can see the oil seep out on the rim of the sauce.) Make sure you don't "boil" the gravy, or else the coconut milk will curdle.
2. Add in the beef and (2) and slowly bring to ALMOST boiling. Then reduce the lowest heat and simmer for 5 minutes. Add pumpkin and cook for about 10 minutes more or until the pumpkin is tendered, but not mushy.
** I usually sprinkle finely chopped bird's eye chili to garnish before serving to give it a "kick".Notes:
The Thai Red Curry paste may be shop-bought or make it yourself with your fav. recipe. Mine is provided below. If you buy the ready-made curry paste, use the one comes in a red tiny tin. It's the best canned curry paste that I have tried before I learned how to make the paste from scratch. Sorry I can't remember the brand. Don't buy the large one that comes in a plastic container as it doesn't taste as nice.

Red Curry Paste:
8 dried long red chillies, desseeded and chopped
1 t. ground coriander seeds
1/2 t. ground white pepper
2 T. chopped garlic (about 4 fat cloves)
2 stalks lemon grass, outer layer removed and finely chopped
3 coriander roots, chopped
1 t. chopped laffir lime peel or finely chopped lime leaves
2 t. shrimp paste (Balacan)
1 t. salt

(Optional: Dry roast seeds and the chilies first if you want. But do not burn the chilies)
Using a pestal and mortar or grinder, blend all the ingredients together to make a smooth paste. You should have about 4 T. paste. If not used, keep it in an air-tight jar in the fridge. Keep about 2 week.