thai red curry with kabocha squash

large kabocha squash

firm tofu, cut into bite sized chunks

large handful green beans, cut in half

red bell pepper, diced

kaffir lime leaves, torn (check your local Asian market for these)

Thai basil leaves, chopped (check your local Asian market for these, too)

canola oil

red thai curry paste (not sauce…paste)

coconut milk

water

fish sauce

brown sugar

red thai chilies, pierced several times with a knife

cooked jasmine rice for serving