- Bring a small pot of water to a boil over medium-high heat, add the kabocha squash and cook for 8 minutes. Drain the water and let cool. 
- Heat the oil in a large saucepan over medium heat, add the red curry paste and cook, stirring, for about 1 minute, then add the coconut milk and stir until well combined. 
- Heat the mixture for a few more minutes or until the oil begins to separate. 
- Add the kabocha squash, red and green bell peppers, tofu and vegetable broth, increase the heat to high and bring to a boil. 
- Once it’s boiling, continue cooking for 5 more minutes, then add the mango, sugar, tamari, Thai basil and snow peas, reduce to a simmer and cook for 6 more minutes. 
- Serve with steamed jasmine rice.