Pumpkin Braised in Thai Red Curry Sauce

I love making Thai food any day of the week. This is a Thai red curry pumpkin recipe that hits all the sweet, salty and spicy notes. This recipe also makes good use of wonderful locally grown New England pumpkin.

3 tablespoons of extra virgin olive oil or peanut oil

3 finely chopped garlic cloves

1 medium onion roughly chopped into chunks.
2 pounds of pumpkin flesh cut into small chunks( you can substitute butternut squash).

1 teaspoon of finely slivered ginger

1 teaspoon of finely slivered galangal

2 tablespoons of Thai red curry paste

3 kaffir lime leaves

1/2 pound of snake or long/yard beans cut into 1 inch pieces

1/2 cup of chicken or vegetable stock

1 can of coconut milk

2 tablespoons of fish sauce

1-2 tablespoons of brown sugar

Using a large fry pan, heat 3 tablespoons of oil. Saute the garlic and onion for a few minutes until fragrant. Add ginger, galangal, red curry paste and cook for an additional 3 minutes, stirring occasionally. Add pumpkin, kaffir lime leaves, long beans, coconut milk, stock, fish sauce, brown sugar to the pan. Bring to a gentle boil and then reduce heat. Simmer for 20 -30 minutes until the pumpkin and long beans are fully cooked. The pumpkin will help "thicken" the sauce. Correct seasonings with salt and pepper.