Matthew's Peanut Pumpkin Curry

As annotated by both Matthew and Mom

Peanut Pumpkin Curry Sauce
(serving size of 4 – he’s kidding it is lots more!)
2 tbsp of peanut oil
2 cloves of garlic
1 finger length of ginger
1/3 yellow onion
1.5 tbsp of good peanut butter (he prefers the crunchy Trader Joes brand)
2 tbsp Sweet Soy Sauce (specifically sweet soy sauce)
1 16 oz can of pure pumpkin puree
3 tbsp of Coconut Curry Sauce (found at Asian Market)
1 tbsp of red curry paste (more or less depending on how spicy you like)
1 8oz (small size) Chao Koh coconut milk
2 tbsp of shaved palm sugar or 1.5 tbsp of brown sugar
1/3 cup chicken stock
1 med size red bell pepper
1 med size green pepper
1 carrot
1 handful of cilantro
2 cups Jasmine Rice
1 container of tofu or 1 large chicken breast or other preferred meat. If you use fish, recommend cooking the fish separately.

Directions
Prep (most important)
If you have a rice cooker, mix 4 cups of water into the 2 cups of rice and start. Always use a 2:1 water/rice mixture. Smash and cut garlic. Finely chop ginger. Cut onion into small pieces. Cut bell peppers into small pieces along with carrot. Cut tofu or meat into small pieces. Finely chop cilantro. Set veggies and meat aside so as you are ready to add when needed.

Cooking: If you have a wok, use it. If not a deep dish non-stick frying pan works well or a paella pan. Use a medium heat. Add peanut oil. Let warm. Then add, onion, garlic, ginger. Be sure to stir so as to prevent burning. Once the onions begin to cook and the garlic becomes fragrant, add the peanut butter. Pour the soy sauce into the peanut butter. This will cause the peanut butter to begin to separate. Quickly stir it all together then immediately add the pumpkin puree. Stir all together so that everything is infused. Should turn from bright orange to a darker orange. Let sit for 1 minute. Now add the curry sauce and curry paste. Stir together. Sauce should be very thick now. Add the coconut milk and stir in. Turn heat to medium and add tofu/chicken and carrots. As sauce thickens slowly add chicken stock in small increments to keep the sauce from getting too thick. Cook for 4-5 minutes. Now add the peppers. Stir in additional chicken stock and add the palm sugar. Stir all together. Let sit for another 1-2 minutes over low heat. Taste and determine whether you want more heat. If you like it. Turn off the heat. Sprinkle cilantro on top of sauce when serving. Serve with fresh rice or you can mix the sauce with rice noodle or pasta noodles to have a curry noodle dish.

Add a bit of sweet chile sauce to your bowl -- and sometimes a splash more soy sauce.