In a large bowl, toss the beef with about 1 tsp of Kosher salt and 1 tsp ground black pepper.

Heat a couple of tablespoons of cooking oil in a Dutch oven or large pot over medium-high heat.

Brown the beef for about 2 minutes, flip and brown the other sides, about 5 minutes total. Work in batches. Set aside.

To the pot, add the curry paste, 1/2 cup of coconut milk, fish sauce, and lime juice. Stir to combine and scrape up the browned bits. Add the rest of the coconut milk and chicken broth.

Add the beef and the the squash. Lower the heat to medium-low and let simmer, partially covered for about 2 hours or until the beef is fork-tender. During the last 15 minutes, add the basil.

Serve with a generous serving of Cilantro Rice with Garlic and Ginger.