Thai Pumpkin And Tofu Curry

• 1 teaspoon pre-made Thai red curry paste (or to taste, check for spiciness)
• 1 14 ounce can coconut milk (light is ok)
• 1/2 teaspoon lime zest
• 1 small pumpkin or kabocha squash; peeled and cut into 3/4 inch cubes
• 1 package firm tofu, drained and cut into 1-inch cubes
• 1 tablespoon sugar
• 1 tablespoon fish sauce or soy sauce
• 1/4 cup basil leaves
• 1 teaspoon lime juice
• Cilantro leaves to garnish (optional)

1. In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, about 6 minutes (or microwave with about 1 cup water for 6 minutes) Drain and set aside.
2. Heat a large saute pot over medium-high heat. Add the red curry and stir for a few seconds, then add the coconut milk and lime zest. Cook for five minutes, then add the cooked pumpkin, sugar, fish sauce, basil leaves, and lime juice. Bring to a boil again and cook until the squash is soft, about 10 minutes. Garnish with cilanto leaves if desired. Serve with rice.

red curry, coconut milk, lime zest, pumpkin, firm tofu, sugar, fish sauce, ubc, lime juice, cilantro

Taken from www.epicurious.com/recipes/member/views/thai-pumpkin-and-tofu-curry-1202131 (may not work)