1 large kabocha squash
8 oz firm tofu, cut into bite sized chunks
1 large handful green beans, cut in half
1 red bell pepper, diced
2 kaffir lime leaves, torn (check your local Asian market for these)
6 Thai basil leaves, chopped (check your local Asian market for these, too)
1 tbsp canola oil
3 tbsp red thai curry paste (not sauce...paste)
1 can coconut milk
1/4 cup water
1 tbsp fish sauce
2 tsp brown sugar
2 red thai chilies, pierced with a knife
cooked jasmine rice for serving
Preheat oven to 400 degrees. Drizzle olive oil on a foil lined sheet tray. Slice kabocha squash, remove seeds, and place cut-side down on the sheet tray. Roast squash halves for about 30 minutes until tender. Remove and let cool completely.
In a large pot or deep pan, heat the canola oil over medium high heat. Add the curry paste and mash into hot oil so all the paste gets incorporated. Then, slowly drizzle in the coconut milk, whisking continuously until all milk has been added and no curry "clumps" remain.
Add water, torn kaffir lime leaves, thai basil, fish sauce, brown sugar and thai red chilies and bring to a simmer. Add red bell peppers and green bean halves and continue simmering sauce for about 15 minutes until vegetables are just cooked but not mushy.
Peel or slice kabocha squash away from peel. Chop into large chunks and add along with the tofu to the curry sauce. Serve curry over jasmine rice (don't eat the chilies!).
1.25 hours (includes time to roast the squash)