Pumpkins are abundant in the Karen state in Myanmar, where people grow them in kitchen gardens for household consumption. The pumpkins are used in a variety of traditional Karen dishes, including this delicious curry.
Recipe from the Mo Mo & Bo Bo Cookbook, Borderline Tea Garden Restaurant & Cafe in Mae Sot. Notes by Chef Nge Nge:
This recipe is vegan, but the original version would typically include a small amount of fish paste, so feel free to add that if you like for a non-vegan version of the curry.
Kabocha squash or buttercup pumpkin are both good choices for this recipe. You can also use other, smaller-sized pumpkins or butternut squash, but the large ones for Halloween decoration are too watery and stringy. Use a “middle-aged” pumpkin for this curry. You can check with your finger nail when the pumpkin is ripe, but not too old. The pumpkin skin should feel like a bicycle tire (some resistance, but not too hard).
When cut in half, the pumpkin should be yellow or orange without too many seeds.