Thai red curry duck with pumpkin Recipe - Los Angeles Times

Ingredients

• 1 tablespoon peanut or vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 shallots, thinly sliced
• 3 cups coconut milk
• 2 to 3 teaspoons Thai red curry paste
• 4 duck legs, skin and fat removed
• Salt
• 1 (2-pound) sugar or cheese pumpkin, seeded, peeled and cut into 1-inch cubes
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons julienned Thai basil (or chopped cilantro)
• Cooked rice, such as jasmine or a short-grain rice