Ingredients
1 teaspoon pre-made Thai red curry paste (or to taste, check for spiciness)
1 14 ounce can coconut milk (light is ok)
½ teaspoon lime zest
1 small pumpkin or kabocha squash; peeled and cut into 3/4 inch cubes
1 package firm tofu, drained and cut into 1-inch cubes
1 tablespoon sugar
1 tablespoon fish sauce or soy sauce
¼ cup basil leaves
1 teaspoon lime juice
Cilantro leaves to garnish (optional)
Preparation
In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, about 6 minutes (or microwave with about 1 cup water for 6 minutes) Drain and set aside.
Heat a large sauté pot over medium-high heat. Add the red curry and stir for a few seconds, then add the coconut milk and lime zest. Cook for five minutes, then add the cooked pumpkin, sugar, fish sauce, basil leaves, and lime juice. Bring to a boil again and cook until the squash is soft, about 10 minutes. Garnish with cilanto leaves if desired. Serve with rice.
