Heat the oil in a large nonstick wok or frying pan. Add the Thai shallots, garlic and ginger and stir-fry for 3–4 minutes. Stir in the curry paste and pumpkin and continue to stir-fry for 3–4 minutes.
Add the coconut milk, stock, lime leaves, palm sugar and lemon grass stalks. Bring to the boil, reduce the heat and simmer gently for 20–25 minutes, stirring occasionally.
Stir in the sugarsnap peas and cook for another 6–8 minutes or until the vegetables are just tender. Season with salt.
Remove from the heat and sprinkle over the fresh coriander and peanuts just before serving.