Pumpkin Curry with Brown Coconut Rice

Ingredients

• For the red curry paste:
• 3 medium shallots, sliced
• 1 stalk lemongrass (the tender portion only)
• 4 Thai red chilies
• 3-4 cloves garlic
• 2 inch piece of ginger, peeled and chopped into chunks
• 1/4 teaspoon black pepper
• 2 tablespoons chili powder
• 1 tablespoon coriander seeds, ground with a mortar and pestle
• 3 tablespoons soy sauce or tamari
• 1 kaffir lime leaf
• 1 teaspoon brown sugar
• 1/2 teaspoon ground tumeric
• For the curry and rice:
• 2 tablespoons vegetable oil
• 3 cups chopped and peeled kabocha squash
• 2 red bell peppers, sliced thinly
• 15 ounces coconut milk
• 4 tablespoons red curry paste (recipe above)
• 3 kaffir lime leaves
• thai basil, chopped
• 1 1/2 cups brown jasmine rice
• 15 ounces light coconut milk
• 2 1/2 cups water
• 2 tablespoons unsweetened coconut flakes
• Dash salt

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