Thai Pumpkin Curry

Name: Thai Pumpkin Curry
Ingredients: 2 small squashes/pumpkins, such as kabocha (about 3 1/2 pounds); Olive oil; 2 cups jasmine rice; 1 1/2 Tablespoons coconut oil; 2 to 3 tablespoons Thai red curry paste (Thai Kitchen has a good one); One 15-oz can light coconut milk; 2 Thai bird’s eye chilies or ½ teaspoon cayenne pepper (optional, only if you want it extra spicy!) Use a pair of scissors to cut them into small pieces; 1 Tablespoon fish sauce; 1 teaspoon raw sugar; 1 cup French beans, halved; 1 red bell pepper, cut into strips; ½ yellow onion, quartered; Small handful of cilantro, chopped; 5 to 7 basil leaves, torn (if you can find Thai basil, it’s even better)

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Thai Pumpkin Curry This dish is fairly spicy, but if you want it even spicier, add one or two bird’s eye chilies or add a teaspoon of cayenne pepper.

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Ingredients

2 small squashes/pumpkins, such as kabocha (about 3 1/2 pounds)
Olive oil
2 cups jasmine rice
1 1/2 Tablespoons coconut oil
2 to 3 tablespoons Thai red curry paste (Thai Kitchen has a good one)
One 15-oz can light coconut milk
2 Thai bird’s eye chilies or ½ teaspoon cayenne pepper (optional, only if you want it extra spicy!) Use a pair of scissors to cut them into small pieces
1 Tablespoon fish sauce
1 teaspoon raw sugar
1 cup French beans, halved
1 red bell pepper, cut into strips
½ yellow onion, quartered
Small handful of cilantro, chopped
5 to 7 basil leaves, torn (if you can find Thai basil, it’s even better)