1 tsp. gluten-free tamari or, for non-vegetarian version, fish sauce
1 large shallot, peeled
4 medium cloves garlic, peeled
1 Tbsp. peeled, chopped galangal (Thai ginger), or if unavailable, regular ginger
1 stalk lemongrass, extra-tough outer leaves removed, thick base and top of stalk cut off, middle portion of stalk chopped
3 Thai red chilis
Tofu, vegetables, and ingredients added while the curry is simmering:
2 packages extra firm tofu
2 Tbsp. oil (coconut for the flavor or a natural unsaturated oil for health)
1 large red bell pepper, cut in half, seeds removed, cut into small pieces
1 medium sized kabocha squash, peeled if desired, cubed
large handful Thai basil leaves, divided (most chopped to cook in the curry, a few leaves, or the smallest leaves, reserved for garnish)
several Kaffir lime leaves
Instructions
Combine coconut milk, tamari, shallot, garlic, galangal, lemongrass and red chilis in a high-powered blender. A powerful blender is called for because lemongrass is quite tough.
Blend until smooth.
Stir-fry extra firm tofu in coconut oil or your oil of choice until golden, about 15 minutes.
Halve, peel, remove seeds and chop kabocha squash. To make this task easier I baked the kabocha at 350 for 20 minutes to soften it, let it cool, and then did the peeling and chopping. The skin is edible, if rather on the thick side: another option is to leave the skin on.
Chop bell pepper.
Combine the curry sauce, kabocha squash, and kaffir leaves in a large saucepan. Add a cup or two of water as needed at the beginning so that the squash will be covered with enough liquid to cook. Simmer for 20 minutes.
Add chopped red pepper, fried tofu and chopped basil and simmer for another five minutes (I add the tofu at the end to keep it from crumbling as much).
Remove kaffir leaves, serve garnished with remaining basil leaves.
Recipe by Fit and Fed at http://fitandfed.net/2012/11/10/kabocha-pumpkin-coconut-curry/