For the protein: Make our crispy tofu or thinly slice chicken, season with salt, and set aside.

On the stovetop over medium high heat melt coconut oil in a pot with shallot, ginger, and lemongrass, stirring for 2 minutes. Add red curry paste (start with less and add more to taste at the end) and saute for another minute.

Turn down to medium heat and stir in the broth, fish sauce, sugar, pumpkin, and lime leaves. Simmer with a vented lid, for 5-8 minutes until the pumpkin is tender.

Add coconut milk, bell peppers and tofu (keep reading for chicken or shrimp). Simmer until heated through about 2-3 minutes. *If using chicken leave out the bell peppers and simmer for 4 minutes then add bell peppers and cook 2 minutes more. *If using shrimp add just before serving, cooking for just a minute or two. See notes.

Add lime juice and basil. Taste and add more curry paste, lime juice, or fish sauce if desired.

Serve with jasmine rice, rice noodles or cauliflower rice. Garnish with lime wedges and basil.