Thai red curry kabocha squash

Red curry kabocha is my all-time favorite Thai dish. Kabocha squashes don't tend to be cheap, but they are really irreplaceable for their creamy texture.

1.5 tbs red curry paste (I use Mae Sri)--these vary a lot so adjust to taste

1 tbs high heat oil

2 cups coconut milk

4-5 cups kabocha, peeled and ut into roughly 1/2"-1" chunks

1/2 cup water

1 cup (about 1/2 lb) of green beans, washed, trimmed, and cut to 1" long

2 green bell peppers, chopped into pieces no larger than 1/2"-3/4"

1" piece fresh ginger, grated

2 tbs soy sauce
1 tbs agave or to taste
1/2 cup sweet Thai basil coarsely chopped (sub regular basil if necessary)
kaffir lime (if you have it)

Add curry paste, oil, and 2 tbs milk into a large saucepan and heat over medium-high. Stir a few minutes until very fragrant. Add kabocha, stir, then add rest of coconut milk and water. Bring to a boil, reduce heat, cover, and simmer 10 minutes. Add bell peppers, green beans, ginger, soy sauce, and agave. Cook until kabocha is almost creamy but the veggies aren't mush--about 10 minutes. Stir in basil and cook another minute or two. Serve hot over jasmine or basmati rice.