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Heat vegetable oil in a pan over medium heat. Once the oil is hot, add garlic, galagan, and Lemon grass, chili, and saute for 2 minutes.
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Now add onions, kaffir leaves saute for 2 minutes then add in the bell pepper Add Thai red curry paste and cook for 1-2 minutes on medium heat.
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Now add pumpkin, 2 cups water, and sugar. Cover the pan with a lid and cook for 15-20 minutes until the pumpkin is tender.
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Remove the lid and add tamarind paste, coconut milk, Thai Basil, Salt to taste brown sugar, and, and cook for 2 minutes. Garnish cilantro and red chilies. Serve hot with steamed rice.