Heat the oil in a wok or frying pan and then gently saute the onion, ginger and garlic for about 5 minutes until it has softened but not colored. Stir in the curry paste and cook for 1 minute.
Stir in the pumpkin or butternut squash, and then add the fish sauce, coconut milk and 6.8 fl oz of water. Bring to a simmer and cook uncovered for 15 minutes, until the pumpkin or butternut squash is tender.
Add the broccolini, baby corn and spring onions to the curry and continue to cook for about 5 minutes until the vegetables are tender. Finish off by stirring in the lime juice and coriander before serving with Thai rice or rice noodles.