• In a mixing bowl, combine coconut milk, peanut butter and Thai red curry paste. Whisk well. Keep it aside.

INSTANT POT INSTRUCTIONS :

• Turn the Instant Pot on Sauté mode. Once it displays hot, Spray some oil mist. Add the bay leaf, ginger and garlic and cut green onions. Sauté for a minute till you sense the fragrant aroma. 
• Add the cut pumpkin. Sprinkle the turmeric powder and salt. Give it a good stir so everything mixes well. Cancel Sauté.
• Close the Instant Pot lid. Set the valve at SEALING. Choose Manual or pressure cook setting for 3 minutes. And let it do the cooking.
• After the pressure cooker beeps when it's done cooking, wait on Keep Warm Timer for 5-7 minutes and then release the leftover pressure. Carefully open the lid.
• Stir in earlier whisked mixture of coconut milk, red curry paste and peanut butter. Add lemon juice. Give the good stir so everything mixes well together.
• Adjust salt and pepper if needed. Garnish with chopped cilantro leaves and serve warm. Spoon the curry in the serving bowl and Devour!!

STOVE TOP DIRECTIONS :

• Heat the Dutch oven on Medium high heat. Lightly spray the cooking oil, add bay leaf, minced ginger and garlic and green onions. Sauté for a minute till you sense the fragrant aroma.
• Add the cut pumpkin. Sprinkle the turmeric powder and salt. Give it a good stir so everything mixes well.
• Cover the pan. Lower the heat to medium low. And let the curry cook for 10-15 minutes. Check intermittently to make sure there is enough water to prevent burns at the bottom.
• Curry is cooked when the pumpkin pieces are fork tender. Stir in earlier whisked mixture of coconut milk, red curry paste and peanut butter. Turn off the heat. Add in lemon juice. Give the mixture a good stir so everything mixes well together.
• Adjust salt and pepper if needed. Garnish with chopped cilantro leaves.Spoon the curry in the serving bowl and Devour!!