Pumpkin Curry

Directions

1. Set your oven to 400°F. Cut the pumpkin in half, remove the seeds and discard them. Slice into 8 to 10 thick wedges. Arrange on a baking sheet lined with parchment, drizzle with 3 tablespoons of oil, and sprinkle with salt. Roast until nearly tender (a fork should meet slight resistance), 20 to 25 minutes. Let cool.
2. Once cool enough to handle, use a small knife to peel off the skin. Chop the pumpkin into roughly 2-inch pieces. Pick out some of the softer pieces and mash them to get ¼ cup; set this aside.
3. In a large Dutch oven or heavy pot, heat the remaining 2 tablespoons of oil over medium-high. When the oil shimmers, add the red curry paste and cook, stirring often, until fragrant and darker, 2 to 3 minutes. Lower the heat to medium-low, pour in the coconut milk, and simmer for about 3 minutes. Remove from heat and let cool a bit.
4. Add the mashed pumpkin and ¼ cup water to the coconut mixture. Use an immersion blender to puree until smooth. Alternatively, transfer to a regular blender, puree, then return the sauce to the pot.
5. Add the green bell pepper, red bell pepper, shallot, chilis, and bamboo shoots to the pot. Bring to a boil, then reduce heat to medium-low and simmer covered until the vegetables start to soften, 5 to 7 minutes. Uncover and add the reserved pumpkin pieces; simmer until tender, about 5 minutes.
6. Just before serving, stir in the lime juice, fish sauce, and Thai basil leaves. Serve the curry over steamed rice, topped with sliced basil, and with lime wedges on the side.