1 medium (2-3 pound) kabocha squash (see Notes)
1 13.5-ounce can coconut milk (I like Aroy-D, per Ashlae’s guide, or Chaokoh)
3 tablespoons red curry paste (I used Mae Anong)
2 kaffir lime leaves, sliced into thin ribbons (about 2 tablespoons)
4–5 cups chicken or vegetable stock
1 cup Thai basil leaves, loosely packed, plus more for garnish
1 tablespoon brown sugar (or more, to taste)
1–2 teaspoons fish sauce (or more, to taste)
½ teaspoon salt (optional, to taste)
¼ cup torn cilantro (optional), for garnish
¼ cup sliced green onions (optional), for garnish
If your kabocha is already cubed raw, add it to the pot along with the coconut milk, kaffir lime leaves, and chicken stock in Step 3, and simmer for about 15-20 minutes or until fork tender. Then proceed with blending in Step 4.
If you don’t have a blender, you can substitute the squash with one 30-ounce can of pumpkin puree.