Kabocha Squash Curry

The lovely Blake Sachs sent this recipe to me....obviously she knows me well.  This recipe is a little more labor intensive than the majority of my recipes but oh oh oh so worth it! Luckily I made a large amount and had leftovers for two days...so good.

Kabocha Squash Curry
Ingredients
1 large kabocha squash
1 cup green beans, frozen or fresh
1 red bell pepper, diced
2 kaffir lime leaves
6 thai basil leaves (can substitute regular if you cant find thai)
3 tbs red curry paste
1 15 oz can coconut milk
1/4 cup water
1 tsp brown sugar
2 red thai chilies, pierced with a knife (use serrano if can find thai)
cooked brown rice for serving
EVOO
canola oil

Method
Preheat the oven to 400 degrees. Slice the kabocha squash in half and clean seeds out. Drizzle EVOO on a baking sheet lined with foil and place the squash cut side down. Roast for 30 minutes until tender.  Remove from the oven and let cool completely.

Peel or slice the squash away from the skin, cut squash into large chunks and set aside.

Heat 1 tbs canola oil in a large frying pan.  Add the curry paste and coconut milk and wisk so there are no clumps of curry paste. Add the water, kaffir lime leaves, basil, brown sugar, and chilies. Bring to a simmer. Add the red pepper and green beans, and simmer for 10 minutes.  Add the squash and saute for another minute or two.  Serve over rice! Enjoy!