A thick, salty-sweet curry seasoned with lime leaves and topped with crushed peanuts.
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Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with one tablespoon of oil and roast for 20-25 minutes until tender and slightly caramelized.
In a large wok or heavy-bottomed pan, heat the remaining coconut oil over medium heat and add the Panang curry paste.
Fry the paste for 2-3 minutes, stirring constantly, until it becomes fragrant and the oil begins to separate from the paste.
Slowly pour in half of the coconut milk, whisking it into the paste to create a smooth, thick base. Let it simmer until it thickens further.
Add the remaining coconut milk, palm sugar, and fish sauce. Stir well to ensure the sugar is completely dissolved.
Gently fold in the roasted pumpkin cubes, sliced red bell peppers, and half of the slivered lime leaves. Simmer for 5 minutes.
Taste the sauce; it should be rich, salty, and sweet. Adjust with more fish sauce or sugar if necessary.
Remove from heat and stir in the Thai basil. Serve immediately topped with crushed peanuts and the remaining lime leaf slivers.
