1.Heat coconut oil in a wok over medium-high heat, add galangal and ground spices and stir-fry until fragrant (20-30 seconds). Add coconut milk, lime leaves and lemongrass and bring to the simmer. Season to taste, add pumpkin and cook for 3-4 minutes.
2.Add fish and beans and cook until fish is cooked through and pumpkin is tender (8-10 minutes). Transfer vegetables and fish with a slotted spoon to bowls. Season cooking liquid with fish sauce and palm sugar to taste and spoon over fish.
To serve
3.Combine shallot, chilli and herbs in a bowl, scatter over fish and serve with lime wedges and steamed rice.
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