Method:
1 Preheat oven 200°C fan-forced.
2 Place pumpkin on a baking paper-lined oven tray and roast for 8 minutes or until pumpkin is golden and softens a little.
3 Heat oil in a saucepan over medium heat, add onion and garlic and cook for 3 minutes or until onion is softened.  Add curry paste and cook for 1-2 minutes, add coconut cream, pumpkin, zucchini and chilli and simmer for 3-4 minutes or until vegetables are tender and sauce is reduced.
4 Meanwhile, heat oil in a frying pan over medium heat, add prawns and cook for 1-2 minutes each side or until prawns are cooked, add prawns, fish sauce and lemon juice to curry and cook for 1-2 minutes.
5 Heat a char-grill pan over medium heat, add naan and cook for 1-2 minutes each side or until naan is crisp.
6 Spoon curry into a shallow bowl, serve naan on the side and top with coriander and basil leaves.