Thai Pumpkin Curry


2 teaspoon Yellow curry powder. ( a variation here is to substitute the yellow curry for a Thai red curry paste 1 Tbsp)
1 14 ounce can coconut milk 
1 small pumpkin or other squash; peeled and cut into 3/4 inch cubes
1 tablespoon sugar
1 tablespoon fish sauce (or light soy sauce)
¼ cup basil leaves
1 teaspoon lime juice
Cilantro leaves to garnish (optional)


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 pot over medium-high heat. Add the curry and the coconut milk. 
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 cilantro leaves if desired. Serve with rice.
A really nice variation of this dish is the addition of potato. This can either be added as extra or proportionately reduce the pumpkin and replace with the equivalent amount of potato.
Cubed tofu can also be added to this dish.