Well, to my amazement, I LOVED this dish. I altered it from the original recipe to suit my tastes (bye, bye cilantro!) and I suggest you do the same to suit yours! Plus, with the amount of curry paste I used compared the amount I bought for ~$2, I'll be making this dish again, and again, and again . . .
This pumpkin curry pairs nicely with chicken, seafood, or tofu, and a variety of veggies. I highly recommend you give it a try. It may seem daunting at first, but it's definitely worth the effort!
I used a kabocha squash for this dish instead of a pumpkin. Why? Because that's how the Thai place down the street does it! I don't think I've ever seen actual pumpkin in a pumpkin curry in all my days. So I took that little tidbit and ran with it.
Step 1: Ingredients
1 (14-ounce) can coconut milk (about 1 2/3 cups)
1 to 2-tablespoons yellow Thai curry paste (or red if you like it hot!)
1 1/2 cups chicken stock
3 tablespoons fish sauce
2 tablespoons sugar
1 lemongrass stalk, each cut into 1/3's and separated
3 Thai basil leaves
1/2 teaspoon turmeric
3 cloves garlic, toasted
2 1/4 pounds kabocha squash, peeled and cut into large, bite-sized chunks
2 pounds chicken, diced (or substitute salmon and shrimp, or tofu)
Vegetables of your choice
1/2 to 1 lime, juiced or more to taste
More Thai basil, for garnish
You can substitute cilantro for the basil if that's your thing. More authentic that way!