Pumpkin Curry

Ingredients

• 1 small pumpkin or kabocha squash (about 3 to 3 ½ lb)
• 5 tbsp. vegetable or peanut oil, divided
• Kosher salt
• 1/4 c. Thai red curry paste
• 1 (13.5 oz) can coconut milk
• 1 small green bell pepper, seeded and sliced into strips
• 1 small red bell pepper, seeded and sliced into strips
• 1 medium shallot, halved and thinly sliced
• 2 to 3 Thai bird's eye chilis, sliced
• 1/3 c. canned bamboo shoots, drained and sliced into thin matchsticks
• 1/2 lime, juice
• 1 1/2 tbsp. fish sauce
• 1/4 c. fresh Thai basil, plus more thinly sliced for serving
• Lime wedges, for serving
• Steamed rice, for serving

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