Thai Pumpkin Curry

Instructions

1. Prepare the pumpkin
   Peel the pumpkin or butternut squash, remove the seeds, and cut into 1-inch cubes. Rinse under cold water and pat dry with paper towels.
2. Make the curry base
   Heat vegetable oil in a large pot over medium heat. Add the Thai red curry paste and stir-fry for 1-2 minutes until fragrant. Pour in one can of coconut milk and stir to combine with the curry paste until smooth.
3. Cook the pumpkin
   Add the pumpkin cubes to the pot and stir to coat with the curry mixture. Pour in the remaining can of coconut milk and vegetable broth. Add the lemongrass and kaffir lime leaves if using. Bring to a gentle simmer.
4. Simmer until tender
   Cover and simmer for about 15-20 minutes, or until the pumpkin is fork-tender but not mushy. Add the red bell pepper slices and cook for an additional 3-4 minutes.
5. Season the curry
   Add palm sugar and fish sauce to the curry, stirring to combine. Taste and adjust seasonings as needed. The curry should have a balance of sweet, salty, and spicy flavors.
6. Finish with lime and herbs
   Remove from heat and stir in lime juice. Remove lemongrass pieces and kaffir lime leaves. Garnish with fresh Thai basil leaves just before serving.