1 chili pepper
1 C coconut milk
4-5 kaffir lime leaves
3-4 sprigs Thai basil leaves
1 lb pumpkin
1/2 Tbsp salt(adjust to taste)
1-2 Tbsp Vegetarian Red Curry Paste
1 C water
Red Curry Paste
1. Cut pumpkin. Slice the seeds from inside. Using a sharp knife peel the pumpkin. Cut the pumpkin into 1 1/2 inch cubes.
2. Julienne red chili pepper. Set aside.
4. Add pumpkin and stir to coat pumpkin with curry sauce. Add the remaining coconut milk and water. Season with salt to taste. Simmer until pumpkin is soft, about 15 minutes or less depending on the variety of pumpkin.
5. Add sliced red chili pepper and torn kaffir lime leaves. Add Thai basil leaves. Turn the heat off. Stir to submerge the basil in hot curry to retain the green of the leaves.
Red jalapeno pepper or red bell pepper can be substituted for Thai red chili pepper.
Any yellow pumpkin can be used for this recipe. I used yellow pumpkin and Kabooja squash.
The curry should be creamy with a hint of sweetness of the vegetable and spice from the curry paste.