Phanaeng Curry Beef Skewers With Grilled Pumpkin

Ingredients

• 2 tablespoons packed phanaeng curry paste (see headnote) or red curry paste
• 2 heaping tablespoons unsweetened natural creamy peanut butter
• 2 tablespoons packed grated palm sugar or granulated coconut sugar, or 1 tablespoon packed light brown sugar
• ¾ cup unsweetened full-fat coconut milk
• 1 teaspoon salt
• 2 pounds well-marbled rib-eye steaks or sirloin steak or tips, cut against the grain into bite-size pieces about 1⁄4 inch thick
• 8 cups ice-cold water
• 2 pounds dense, low-moisture pumpkin or winter squash (see headnote), peeled, seeded, and cut into 1-inch cubes
• ¼ teaspoon salt
• 2 tablespoons coconut oil
• 2 tablespoons packed phanaeng curry paste or red curry paste
• 1½ cups unsweetened full-fat coconut milk
• 1 tablespoon packed grated palm sugar or granulated coconut sugar, or 2 teaspoons packed light brown sugar
• 2 teaspoons fish sauce
• ½ cup coconut oil, melted, for brushing
• ½ cup unsalted roasted peanuts, coarsely chopped, for garnish
• 4–6 fresh red bird’s eye chiles, or 2 larger hot red chiles, thinly sliced, for garnish
• 5–6 makrut lime leaves, deveined and cut into whisker-thin strips, or 1⁄2 cup fresh Thai basil leaves, for garnish

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