Wash the kabocha squash and slice off any part of the skin that has blemishes, otherwise the skin can be left on. Remove the seeds by scraping off with a spoon and cut into bite-sized cubes. If you have leftover squash, try using it in this stir-fry recipe!

Bring ½ cup of coconut milk to a boil, add curry paste and stir to break up lumps. Continue cooking and reducing over medium high heat until it is very thick and the coconut oil starts separating from the curry paste (if the paste is very thick but no oil is separating, don't worry, just proceed with the recipe).

If using chicken thigh, add the chicken and toss to mix with the paste; if using breasts, hold off for now and just proceed with the next step.

Add the remaining coconut milk and chicken stock. Season with 1 Tbsp of the fish sauce and 2 Tbsp of the palm sugar. Stir to mix and simmer for about 8 minutes.

Stir in the kabocha squash and simmer for about 5 minutes. If using chicken breast, add the chicken now and cook for another 2 minutes until both the chicken and the squash are done. If using chicken thighs, just keep it going until the squash is fully cooked, 6-8 minutes.

Remove from heat and adjust seasoning with the remaining fish sauce and palm sugar as needed. Stir in Thai basil and red pepper, if using. Serve immediately with jasmine rice.

Cut chilies into chunks, remove the seeds, then grind in a coffee grinder until fine.

In a heavy-duty mortar and pestle, add lemongrass, galangal, cilantro roots, kaffir lime zest, white peppercorns and salt. Pound until fine.

Add ground chilies and pound to mix.

Add garlic and shallots, pound until fine.

Add shrimp paste, pound to mix.