Kabocha Pumpkin and Shrimp Stir-fry

I think I'm starting to become obsessed with Kabocha Pumpkin. But, I can't help it because it's the perfect nutritional seasonal (winter) ingredient right now. Not to mention, it's so versatile. Anyway, I can't take credit for this dish because it was Raquel's idea. She loves Thai Red Curry, but sometimes she's not in the mood for the coconut milk. So she posed the idea of using the red curry paste in a stir-fry. Lo and behold, this is what I came up with. Serve it with brown rice, and it becomes a delightful healthy alternative to an otherwise heavy dish. Don't forget to leave the skin on, because that's where all the major nutrition is. The orange flesh may add a slight sweetness and smooth texture to the dish, but I'm not sure if it has a lot of health benefit.

Kabocha Pumpkin and Shrimp Stir-fry

-1 kabocha pumpkin, seeded and diced with skin on

-1 red bell pepper, sliced

-2-3 stalks green onion, minced

-4-6 cloves of garlic, minced

-1 bunch of cilantro, minced

-1 cup of green beans, halved

-2 jalapenos, minced

-1 pound of shrimp, shelled

-sesame oil

-thai red curry paste, 2-3 Tb

-fish sauce (nuoc mam or patis), 1/4 cup

-1 lime

-1 cup water or chicken broth

-hawaiian sea salt and pepper

Season shrimp with salt and pepper, set aside. Heat wok to high with sesame oil. Saute green onion, garlic, jalapenos, and 1/2 the cilantro for a minute. Add thai red curry paste and kabocha pumpkin, saute for a minute. Add chicken broth or water, then cover for about 3 minutes. When pumpkin is tender, add shrimp, bell pepper, beans, lime juice, and fish sauce. Stir-fry until shrimps are cooked through. Garnish with other half of cilantro. Serve.