Red Curry With Lamb, Kabocha & Kaffir Lime

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2 to 3 dried New Mexican chiles or other dried red chiles

1 1/2 cups coconut milk

1 1/2 tablespoons Thai red curry paste, or to taste

1 1/2 pounds boneless lamb sirloin, cut into small bite-size chunks

1/3 cup water

1 1/2 tablespoons Asian fish sauce

1 tablespoon palm or cane sugar

1/2 kabocha squash, or 1 pound other winter squash, peeled, seeded and cut

into 3/4-inch cubes (about 3 cups)

2 kaffir lime leaves, cut into thin slivers

2/3 cup Asian basil leaves

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