Pumpkin Curry แกงฟักทอง

Serving 3-4 People

Ingredients
¼               Red Bell Pepper sliced
5-6             Leaves Thai Basil
325            grams Pumpkin/Winter Squash – peel and cut into ¾ inch size pieces
200            grams Pork – thinly sliced pieces
5                leaves Kaffir Lime
1                can/400 ml Coconut Milk
1                cup Water
1/8             tsp Kosher Salt
2               Tbs Fish Sauce
5                tsp Sugar
1               T Red Curry Paste


Preparation:
 1. Cut the pumpkin in half, scoop all the seeds out, and peel all the skin off the pumpkin well.
 2. Cut the pumpkin length wise about ¾ inch thick and then cut into ¾ inch square pieces.
 3. Put a pot on the stove at medium heat and put in ¼ cup coconut milk. Once it starts to get hot put in 1 T Red Curry paste and stir it all for one minute.
 4. Put in the pork and Kaffir Lime leaves and stir for 1 minute.
 5. Put in the rest of the coconut milk. Wait for the pork to be cooked and then put in the pumpkin for about 15-20 minutes and stir occasionally.
 6. Put in the salt, sugar, fish sauce, Thai Basil, and Bell Pepper. Taste. Done!

Notes: If you use regular salt, reduce amount of it because it's usually saltier than kosher salt.