Season the shrimp with 1 tablespoon of fish or vegetable stock. Add some salt and pepper to it. Set aside.
Bring a wok or large saucepan to a medium heat. Add 2 tablespoons of oil. Add the bruised lemongrass and stir-fry for about 30 seconds to bring out the aroma. Add the remaining minced lemongrass, shallots, and garlic. Fry gently for about 18 seconds.
Add curry powder, turmeric powder stir together. Add tomato paste. Stir. Add coconut milk, water, stock, stir and bring to a boil. Add salt and sugar. Stir. Add pumpkin and onion and cook for 3 minutes. Add Shrimp and okra and cook for 3-4 minutes.
Transfer curry to a serving bowl. Garnish with chopped cilantro. Serve with steamed jasmine rice.
Enjoy!