Thai Green Curry with Kabocha Squash and Shiitake Mushrooms
Dana Treat Original (curry paste from Real Vegetarian Thai)
Serves 3-4

I made this twice in two weeks.  The first time I did not use tofu because I was not eating soy.  I used a drained can of bamboo shoots to bulk it up.  I think it is better with a bit of tofu, but it is up to you.  This makes a nice thick curry.  If you want more liquid, you can add more coconut milk or even a bit of vegetable broth or water.  Finally, I used to always use low fat coconut milk in my curries but I am SO over that.  The real stuff tastes about 1000% better.

For the curry paste:
4 fresh green jalapeño chiles
1 tbsp. whole coriander seed
1 tsp. whole cumin seed
5 while or black peppercorns
3 stalks lemongrass
¼ cup fresh cilantro leaves and stems
2 shallots, coarsely chopped
4 cloves garlic, roughly chopped
1 tbsp. roughly chopped ginger or galangal
Zest of 1 lime
1 tsp. salt

For the stew:
Coconut, peanut, or canola oil
3 medium shallots, thinly sliced
1-inch piece of ginger, peeled and minced
2 garlic cloves, minced
1 red bell pepper, seeded, and cut into 1-inch pieces
6 ounces shiitake mushrooms, stems removed and thickly sliced
1 14-ounce can full fat coconut milk
1 small kabocha squash, seeded, cut into 1-inch chunks
6 ounces extra firm tofu, cut into 1-inch pieces
Handful of cilantro leaves, chopped
Kosher or sea salt

Make the curry paste:
Stem the chiles, chop them coarsely, and set aside.  In a small skillet over medium heat, dry-fry the coriander seeds until they darken a shade or two, shaking the pan or stirring often, 2 to 3 minutes.  Tip out onto a saucer.  Toast the cumin seeds in the same way, until they darken and release their rich aroma, 1 to 2 minutes.  Grind the two spices along with the pepper in a coffee or spice grinder, or in a mortar and pestle.

To prepare the lemongrass, trim away and discard any root section below the bulb base, and cut away the top portion, leaving a stalk about 6 inches long including the base.  Remove any dried, wilted, and yellowed leaves.  Finely chop the stalk.

Combine the lemongrass, the chopped chiles, and the ground toasted spices with the remaining ingredients in a blender or food processor and grind them to a fairly smooth paste, stopping often to scrape down the sides and adding a few tablespoons of water as needed to move the blades.

Make the stew:
Place a wide pot over medium heat.  Add just enough oil of your choice to coat the bottom, then add the shallots and a large pinch of salt.  Allow the shallots to cook, stirring often, until they are soft and starting to brown, about 5 minutes.  Add the ginger and garlic and cook for another 2 minutes.  Next add the red pepper and the shiitake mushrooms.  Cook, stirring occasionally, until the mushrooms and peppers are starting to soften and brown in spots, about 10 minutes.

Move the vegetables over to one side of the pot.  Pour in about ¼ of the coconut milk and then spoon in a couple of tablespoons of the curry paste.  Mash the paste into the coconut milk to combine, then stir the mixture together with the vegetables.  Pour in the rest of the coconut milk and turn up the heat.  Taste the liquid to see if you need more curry paste and add as needed.  When it comes to a boil, add the squash and the tofu.  Turn the heat down to a simmer, cover, and cook until the squash is fork tender, about 20 minutes.  Just before serving, taste for salt and shower with the chopped cilantro.  Serve with jasmine or basmati rice.