This is a version of a Thai green curry based on heart of coconut, which can be hard to find. Pumpkin makes a very good substitute. Omit the fish sauce to make it vegetarian.
In a saucepan heat 1/2 cup coconut milk with the curry paste and fry until fragrant, about 5 minutes. Add the pumpkin and baby corn and fry until the paste smells cooked.
Add the remaining coconut milk and bring to a boil. Simmer until pumpkin is just tender, then add the remaining ingredients and mix through. Serve.